Succulent leg of lamb slow-cooked in a robust blend of aromatic spices, tender, juicy, and infused with deep, traditional flavors.
1 whole leg of lamb (approx 2-2.5 kg)
2 cups yogurt (whisked)
4 tbsp ginger-garlic paste
3 tbsp red chili powder
2 tbsp coriander powder
1 tbsp cumin powder
1 tbsp garam masala
1 tsp turmeric powder
1/2 cup fried onions (birista)
2 tbsp lemon juice
1/4 cup mustard oil
4-5 black cardamoms
4-5 green cardamoms
2-inch cinnamon stick
6-8 cloves
1 blade mace
1 tsp black peppercorns
Salt to taste
Fresh coriander and mint for garnish
Prepare the lamb: Make deep cuts all over the leg of lamb to allow the marinade to penetrate.
Make the marinade: In a large bowl, mix yogurt, ginger-garlic paste, all spice powders (red chili, coriander, cumin, garam masala, turmeric), fried onions, lemon juice, mustard oil, and salt to form a smooth paste.
Marinate: Rub the marinade all over the lamb, making sure to get it into the cuts. Cover and refrigerate for at least 8 hours, or preferably overnight.
Cook the raan: Place the marinated lamb in a heavy-bottomed pot. Add whole spices (cardamoms, cinnamon, cloves, mace, peppercorns) around it. Cover and cook on low heat for 3-4 hours, or until the meat is extremely tender and falling off the bone. Alternatively, cook in a preheated oven at 160°C (320°F) for 3-4 hours.
Finish and serve: Once cooked, you can briefly grill or broil the raan for a charred effect. Garnish with fresh coriander and mint. Serve hot with naan or rumali roti.
Spice Level:
Experience the authentic flavors of this signature dish prepared by our expert chefs