Shikha singh's marinated raan (leg of lamb)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | kilograms | Leg of lamb; any membrane and |
| ; excess fat removed | ||
| 4 | tablespoons | Sunflower or vegetable oil |
| 2 | larges | Onions; finely chopped |
| 1 | Pinches saffron strands; pounded | |
| 1 | tablespoon | Hot milk |
| ¼ | medium | Sized unripe papaya; skinned, seeded and |
| ; pureed with a | ||
| Little water | ||
| 150 | grams | Natural yoghurt |
| 1 | tablespoon | Ginger paste |
| 1 | tablespoon | Garlic paste |
| 1½ | teaspoon | Salt or to taste |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground clove |
| ½ | teaspoon | Ground cardamom |
Directions
With a sharp knife, score the leg of lamb all over. Heat the oil over a medium heat and fry the onions until they are well browned, then puree in a blender.
Soak the saffron in the hot milk.
Now mix all the ingredients together to form a thick paste. Rub this paste all over the lamb, cover and refrigerate for 24-36 hours. Bring it to room temperature before cooking.
Preheat the oven to 180C/350F/gas 4. Place the leg of lamb in a warmed roasting tin and cover with foil. Cook in the centre of the oven for 2 hours. Remove the foil and baste the meat generously with the pan juices.
Continue to cook for a further 35-40 minutes, basting frequently. Remove from the oven and let it rest for 30 minutes. Cut into thick chunks and serve with naan or pilau rice accompanied by a vegetable curry.
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