Indian-spiced leg of lamb (Raan) recipe

Details

• Cuisine: Indian
• Recipe Type: Lamb
• Difficulty: Easy
• Preparation Time: 15 mins
• Cooking Time: 130 mins
• Serves: 6

Step-by-step

1. In a deep saucepan, heat the ghee over a medium-high heat. Add the onions to the pan and gently fry until golden brown and caramelised. Using a slotted spoon, remove the onions from the pan and place on a plate to drain. Set the ghee aside to use later.
2. Grind the browned onions to a paste. Place the yogurt in a large bowl and mix in the ground onions with all the other ingredients except the lamb leg. Stir until the ingredients are evenly combined.
3. Place the leg of lamb in a tray. Using the tip of a sharp knife, make small slits all over the leg of lamb and then rub in the yogurt marinade.
4. Leave to marinate for 3 hours in the refrigerator. Take it out and repeat the process – make more slits all over the lamb leg and reapply the marinade to the meat, reusing any marinade that has collected in the tray. Leave to marinate for a further 3 hours in the refrigerator. Alternatively, marinate the lamb overnight in the refrigerator.
5. Take the lamb out of the refrigerator 1 hour before cooking to allow it to come to room temperature. Preheat the oven to 200°C/400°F/gas mark 6.
6. Place the lamb in the preheated oven and cook for 20 minutes, then lower the temperature to 180°C/350°F/gas mark 4 and cook for 1 hour 40 minutes, basting regularly with the ghee used to fry the onions.
7. To check whether the lamb is done to your liking, using clean hands, touch the top of the thickest part of the lamb leg. If it feels soft to the touch, the lamb is rare. If it feels springy, it is medium. If it feels firm, it is well done.
8. To serve, place the whole leg of lamb on a serving plate and carve into thick slices at the table.

This recipe is from Asma’s Indian Kitchen: Home-cooked food brought to you by Darjeeling Express by Asma Khan, published by Pavilion Foods. Photography by Kim Lightbody.