Indian food does not get much best than this.
There is nothing like a traditional Indian Raan. The taste is perfect which is why I've decided to make it this weekend for my Indian food loving friends. There are many separate recipes for Indian Raan which is a marinaded leg of lamb but most are a let down. Especially those written by the so called celebrity chefs.
Over the years I have experimented with this Indian lamb dish hundreds of times. This formula is the best. I'm sure you will agree it tastes amazing!
I have seen recipes where the author recommends a marinading time of as few as 30 minutes. Not here! This Raan marinades for 72 hours. You could marinade it for a shorter time but it will not be as tender and nice.
I would like you to succeed this recipes exactly. You can all the time change it later but trust me here - you won't want to.
Ingredients
1 leg of lamb - Ask your butcher to butterfly the leg and take off the layer of fat. Maintain the bone for cooking.
750ml plain Greek yoghurt
2 bulbs of garlic - cloves removed in their skins and smashed
3 fat finger sized pieces of ginger grated
1/2 large onion sliced
5 teaspoons salt
1 Tablespoon hot chilli powder
1 Tablespoon garam masala - preferably homemade
1/2 large mango peeled and grated
1/4 cup milk
2 cups flour and water. This is not to be eaten. It will create a seal between the dish and its lid.
3 Large Onions thinly sliced to make onion tarka.
Pour all the yoghurt in a dish with a lid - large enough to hold the butterflied lamb. Whisk the yoghurt so that it is nice and creamy and then take half of it out and put it into a blender.
Add the garlic, ginger, 1/2 onion, salt, chilli powder, garam masala and grated mango and the milk.
Blend all these ingredients until flat and then pour it back into the dish with the rest of the yoghurt. Mix it all together and the place the meat in with it.
With a sharp knife, stab a lot of holes in the meat and rub it all over with the yoghurt marinade.
Turn the meat over and do the same on the other side.
Now cover the meat tightly with plastic wrap and put it in the fridge for three days.
Cooking Day!
Preheat your oven to 180 C /350 F
Place the leg of the lamb in the dish with the meat.
Then, add just enough water to the flour to make a soft dough ball. Roll the dough out with your hands to make a long snake shape. The snake-like dough needs to be long enough to stretch around the rim of the cooking dish.
Press the lid of the dish down on the dough to tightly acquire the lid over the meat.
Cook in the oven for 3 hours.
For the Onion Tarka
While the lamb cooks, make the onion tarka.
Fill a large frying pan with about an inch and a half of vegetable oil. Bring to a boil and then fry the onion slices in batches until the are dark brown but not burned. take off each batch with a slotted spoon to a paper towel. The onions will crisp up as they dry.
After three hours take off the lamb from the oven. take off the lid. The aroma will be amazing. With a spoon take off any fat from the top. Let stand for 10 to 30 minutes.
When ready to serve, add the onion tarka to the yogurt sauce. take off the lamb bone. Spoon some of the sauce over the meat and carve at the table.
Serve with rice and the vegetables of your choice.
I would love to hear how you enjoyed this dish. Do you have any recommendations? Feel free to leave comments.
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