Name: Lamb Raan Recipe
Prep time: 72 h
Cook time: 3 h
Total time: 75 h
Yield: 6
Cuisine: Indian
Ingredients: 1 lamb leg; 2 red onions; 1 cinnamon stick; 2 bay leaves; 2 cups plain Greek yoghurt; 2 garlic bulbs; 1 ginger; onions; 1 tsp chilli powder; 1 tbsp tandoori masala paste; 2 lime juice; black pepper; 1 tsp chaat masala

How To Make Lamb Raan

Lamb raan is a traditional Indian dish that's marinated, then baked to yield a rich and tender meat that's smothered in a creamy-spice sauce.

Prep: 3 days

Cook: 3 hrs

Total: 3 days 3 hrs

Serves:

Ingredients

1 lamb leg, surface fat removed
2 red onions, cut into large chunks
1 cinnamon stick
2 bay leaves
2 cups plain Greek yoghurt
2 garlic bulbs
1 ginger, 3cm piece
onions, fried
1 tsp chilli powder, (more or less to taste)
1 tbsp tandoori masala paste
2 lime juice
black pepper, freshly ground
1 tsp chaat masala

Instructions

Pierce the leg of lamb all over with a sharp knife. Take 2 cloves of garlic and slice them into thin slivers and insert the garlic slivers into the holes.
To make the marinade, combine the rest of the garlic, the ginger, yogurt, fried onions, chilli powder and tandoori masala paste into a blender and blend until smooth.
Place the leg of lamb on a large piece of cling film and pour the marinade all over it. Rub the marinade into the flesh and press it into the holes with the garlic.
Cover the leg of lamb with the cling film and place in the fridge for 2 to 3 days. The meat can be marinated for as little as one hour, but the longer marinating times make a big difference.
When ready to cook, preheat the oven to 350 degrees F.
Rub all of the marinade off of the meat and tap it dry with a paper towel. Keep the marinade for the sauce.
Place the red onions at the bottom of a greased baking pan and secure the leg of lamb on top. Toss the bay leaves and cinnamon stick into the pan, sprinkle with black pepper and cover it all tightly with foil.
Place the lamb in the oven and cook for 2½ hours. After that time, the meat should be fall off the bone. Remove the meat from the pan and deglaze the pan with about 3½ cups of water or spice stock.
Strain the cooking juices into a saucepan and simmer until it is quite thick. Not sauce consistency but close.
Stir in about 4 to 5 tablespoons of the marinade, 1 tablespoon at a time. Check for seasoning and keep warm.
Sprinkle the lamb with the chaat masala. Finish the raan in a few ways: either heat the oven to its highest temperature and place it back in the oven until nicely charred, or cook it over indirect heat in a barbecue. Alternatively, cut the meat into chucks and cook it on skewers over hot coals.
Slice at the table and serve with the sauce or cut it into small pieces to be enjoyed with naans, the sauce and a few of any favourite chutneys and raitas.