Raan (Spiced Leg Of Lamb)

Recipe Ingredients

2 tablespoons	30ml	Fresh ginger root - scraped, and finely chopped
6		Medium-size garlic cloves - peeled, coarsely
		Chopped
1/8 teaspoon	0.6ml	Cardamom seeds
1		Tick of cinnamon - coarsely crushed
8		Whole cloves
1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Turmeric
1 teaspoon	5ml	Ground hot red pepper
4 teaspoons	20ml	Salt
1/4 cup	59ml	Fresh lemon juice
5 lbs	2270g / 80oz	Leg of lamb - trimmed of all, (5 to 6)
		Fell - (parchment-like outer covering) and
		Any excess fat
1/2 cup	118ml	Unsalted - unroasted pistachios
1/2 cup	80g / 2.8oz	Seedless raisins
1/4 cup	23g / 0.8oz	Blanched almonds - slivered
1 cup	237ml	Unflavored yoghurt
1/4 cup	59ml	Honey
1/2 teaspoon	2.5ml	Saffron threads
3 tablespoons	45ml	Plus 1 cup boiling water

Recipe Instructions

Combine the ginger, garlic, cardamom, cinnamon, cloves, cumin, turmeric, hot red pepper, salt and lemon juice in the jar of an electric blender. Blend at high speed for 30 seconds, then turn off the machine and scrape down the sides of the jar with a rubber spatula. Blend again until the mixture becomes a smooth puree.

With a small, sharp knife, make about a dozen slashes I inch long and 2 inches deep on each side of the leg of lamb. Rub the spice puree over the entire outer surface of the leg, pressing it as deeply into the slashes as possible. Place the lamb in a heavy casserole large enough to hold it comfortably and set it aside to marinate for 30 minutes at room temperature.

Meanwhile puree the pistachios, raisins, almonds and yoghurt in the blender jar, and spread the mixture evenly over the lamb. Drip the honey on top of the leg, cover the casserole tightly, and marinate the lamb in a cool place for about 24 hours, or in the refrigerator for at least 48 hours.

Preheat the oven to 350*. Drop the saffron threads into a small bowl, add 3 tablespoons of boiling water, and let them soak for 15 minutes. Pour the saffron and its soaking water over the leg of lamb, and pour the remaining cup of water down the sides of the casserole.

Bring to a boil over high heat, cover tightly, and bake the lamb in the middle of the oven for 1 1/2 hours. Then reduce the heat to 250* and bake 30 minutes longer, or until the lamb is tender and shows no resistance when pierced with the point of a small, sharp knife.

Remove the casserole from the oven, uncover it, and let the lamb cool in the sauce for 1 hour before serving.

Source:
Time Life Books: The Cooking of India

Rating

Average rating:

7 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.