Indian Roast Lamb (raan)
This recipe for slow-cooked leg of lamb delivers tender, flavorful meat that is sure to impress your guests. The lamb is marinated in a rich blend of yogurt, lemon, nuts, and aromatic spices before being slowly cooked to juicy perfection. Garnished with fresh green chillies, coriander, and a squeeze of lemon, this dish is a delightful mix of zesty and savory flavors.
— Constant Cookbook
Ingredients
- 1.5 kg whole leg of lamb with deep cuts and all fat removed
- 1 medium oven bag to marinade and oven cook
- Marinade:
- 3 tbsp of natural live yoghurt
- 2 tbsp of Greek yoghurt
- 1 lemon juiced + zest
- 1 tsp of salt
- 1 tsp of sunflower oil
- 2 tbsp of ground cashews
- 2 tbsp of ground almonds
- 2 X bipins methi masala fresh curry paste (from www.curryfusion.net)
- 1 X bipins garam masala fresh curry paste (from www.curryfusion.net)
- Garnish:
- 2 green chillies chopped
- coarsely chopped coriander
- 1 lemon - wedges
Instructions
- mix all the marinade ingredients together and rub into meat, place in oven bag and marinate for 48hrs in the fridge
- Cook at 140C for 6hrs, rest for 30 minutes and garnish with chopped chillies and coriander with a wedges of lemon
Yield
Serves 8
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