Lamb Raan Roast Recipe – This is a tasty Indian delicate that is also popular in Pakistan. This is a delicious dish to prepare if you have a special visitor coming to visit. It requires a long time to make Lamb Raan Roast. The entire Raan of Lamb is seasoned in yoghurt and a variety of seasonings before being baked in the oven for 6 hours. Raan Massalam is another name for this delicacy. Try this delicious Lamb Raan Roast dish and impress your friends and family.
Person
4
Time
0:20 – 0:10
Rating
Ingredients
- Leg of lamb medium size
- 1 teaspoon salt
- 1 teaspoon chili powder (lal mirch powder)
- 1 teaspoon coriander powder (dhania powder)
- 5-6Cloves (laung)
- 2-3 Black cardamom (kali/baRi ellaichi)
- 2 inches Cinnamon stick (dar chini)
- 4-5 seeds Tamarind (imli)
- ¼ Nutmeg (jaiphal)
- 1 teaspoon cumin seed (sabat/safaid zeera)
- 1 teaspoon whole black pepper (sabat kaali mirch)
- 2 medium Tomatoes
- ¾ cup Yogurt
- sesame seeds for garnishing (til)
Method
- 1. Make deep cuts on boht sides of the leg of lamb so that all the spices are penetrated deep in the meat otherwise only salt will be absorbed and meat will not get flavor of rest of the spices.
- 2. usually it takes hours in making leg roast but this method takes only 20-25 min and a very appetizing juicy and tasty leg roast is prepared.
- 3. Add all of the whole and ground spices, whole tomatoes, yogurt and little water and give pressure for as long as routinely your cooker takes for cooking meat, also add water according to your cooker’s requirement; Bajia added ½ cup of water.
- 4. After opening it stir and cook till the water is dried, with in few mins the gravy will stick to the meat and oil will be separated, at that time it is ready to go in the oven.
- 6. Set it in a baking tray, pour on it the thick gravy/oil remaining in the pressure cooker, sprinkle some sesame seeds and then bake it on high heat just for a short while approximately 10-15 minutes. this will give it a glazed look, browning it is not the intention.
- 7. Serve with yogurt chatni and naan
- IMPORTANT NOTES:
- Size of raan is important , it should fit in the cooking pot
- The time and water a pressure cooker needs to cook meat depends on the type of meat and pressure cooker, some cookers take more water and time and some take less.
- Mashed or fried potatoes can also be served with this dish.
- If you don’t have a pressure cooker then its important you buy small size leg of a relatively younger lamb, cover the pot 90% on medium heat and cook with 2-3 cups of water.
- If you don’t have an option of baking it in the oven, take a large pot and put a smaller lid in it and put this leg of lamb on it and cook for 10-15 min, if this is also not possible then just dry roast the sesame seeds and sprinkle them on top of the cooked meat in the serving dish.
- The purpose of baking is not to give a brown color to it but it gives it a glazed look.
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