Lamb Raan

It’s rich, flavourful and feels like a celebration on a plate. This isn’t something you rush, it takes time, but the result is always worth it. It’s perfect for special occasions.

Serves 6-8

Ingredients:

For marinating

• 5kg whole lamb or mutton leg (bone-in, trimmed)
• 8 garlic cloves, grated
• thumb-sized piece of fresh root ginger, peeled and grated
• 4 tbsp natural yoghurt
• juice of ½ lemon
• 2 tbsp olive oil
• 2 tsp Kashmiri red chilli powder
• 1 tbsp ground coriander
• 2 tsp ground cumin
• 1 tsp garam masala
• 1 tsp ground cardamom
• 1 tsp ground turmeric
• 1 tsp black pepper
• ½ tsp ground fennel seeds
• 2 tsp salt
• 1 tsp meat tenderiser powder (optional)

For roasting

• 400ml stock or water
• 2 cinnamon sticks
• 4 bay leaves
• 5 green cardamom pods

To serve

• chopped fresh coriander
• pomegranate seeds
• lime wedges
• naan
• salad

Method:

1. Pat the lamb leg dry with kitchen paper, then use a sharp knife to make deep slits all over the meat to help the marinade penetrate.
2. Rub the garlic and ginger all over the lamb, making sure to work it into the slits. Cover and refrigerate for 30 minutes.
3. In a bowl, mix together the yoghurt, lemon juice, oil, spices, salt and meat tenderiser (if using) to form a smooth marinade.
4. Rub the marinade all over the lamb, ensuring it’s coated thoroughly and worked into the slits. Cover and refrigerate for at least 8 hours, or overnight for best results. Remove the lamb from the fridge 30 minutes before cooking to bring it back to room temperature.
5. Preheat the oven to 180°C/160°C fan.
6. Place the lamb in a roasting tray. Pour in the stock or water and add the cinnamon sticks, bay leaves and cardamom pods to the tray. Cover tightly with foil and roast for 2½–3 hours, basting occasionally, until the lamb is very tender and pulling away from the bone. (If using a mutton leg, it will take longer.)
7. Remove the foil, increase the oven to 200°C/180°C fan, and roast uncovered for a further 20–25 minutes until browned and lightly crisped on the outside.
8. Let the lamb rest for 20 minutes before serving. You can make a gravy with the pan juices, if desired, using a cornflour slurry (cornflour mixed with a little water) to thicken it. Slice or shred the meat and serve with fresh coriander, pomegranate seeds and lime wedges, with naan and salad on the side.