Raan e Sikandari (Slow roasted leg of lamb served with a masaledaar gravy)

 

With Easter weekend round the corner I was keen to share this recipe. I would be wrong in saying that this a quick in and out recipe, however the end result is worth the effort. A succulent melt in the mouth Indian lamb roast that bursts with flavours accompanied by a creamy masaledar gravy.

 

1 whole leg of  lamb approx 2.5 kg serves 4-5 people

200 ml mustard oil

50 gms kashmiri chilli powder

Juice of 1 lemon

200 gms garlic paste

100 gms ginger paste

1 tbsp chopped green chilli

*1 raw papaya peeled and deseeded

*250 gms cashew nut and almond paste

8 onions sliced and fried until golden brown.

250 gms yoghurt

1 tbsp turmeric powder

2 tbsp cumin powder

1 tbsp coriander powder

1 tbsp kasoori methi powder (dried fenugreek)

2 tbsp garam masala

1 tsp elaichi powder (green cardamom)

1 tsp white pepper powder

1 tsp saunf powder (fennel seeds)

1 tsp nutmeg powder

1 gm saffron

1 tbsp rosewater

1 tbsp kewra (screwpine) water

 

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100ml double cream (for gravy)

2 tbsp flaked almond (garnish)

Few sprigs of coriander leaves (for garnish)

4 boiled eggs (for garnish)

 

Marinade 1

Make deep incisions on the leg. Add mustard oil, lemon juice, 1 tbsp salt, kashmiri chilli powder and ginger garlic paste. Rub into the leg and leave in the fridge covered for 4 hrs.

Marinade 2

Mix all the remaining ingredients in a bowl, add 1/2 tbsp of salt and rub the mix on the lamb.

Leave to marinate overnight.

Reserve some fried onions for garnish.

 

photo

 

The Process

Preheat the oven to 250 C. Add the lamb with the marinate in a roasting pan, add three cups of water to the pan, do not pour water over the lamb. This would assist in making the gravy and prevent the spices from burning.

Once the lamb is out of the fridge let it come to room temperature before roasting.

Seal the roasting pan with double aluminium foil and cook in the oven at 175 C for 4 hrs.

Keep checking after every one hour, if the water evaporates in the roasting pan add another cup of warm water as this is important for the gravy.

Transfer the lamb on a serving platter, spoon the gravy evenly and garnish with flaked almonds, fried onions, chopped coriander leaves and boiled eggs.

The roast lamb is best eaten with naan or paratha.

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Gravy

Transfer the lamb from the roasting pan. Remove excess fat or oil from the roasting pan. Add the remaining juices from the roasting pan to a sauce pan. Bring to a boil and add the double cream, stir until the gravy coats the back of your spoon. Once ready spoon the gravy evenly over the roast.

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*To make papaya paste peel the skin and deseed papaya, cut into dices and blend in a food processor along with oil and water.

*To make almond and cashew nut paste, boil both of them separately for 15 mins, de skin the almonds and blend both of them together in a food processor with water to make a smooth paste. The consistency of the paste should be more or less like a thick milkshake.

 I have added a brief video demonstrating the marination process with shoulders instead of legs. It does not cover the entire recipe but works as a guide.

If you have any questions on the recipe please free to leave a comment I will respond to you as soon I can.

Hope you enjoy the recipe.

 

 

 

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9 thoughts on “Raan e Sikandari (Slow roasted leg of lamb served with a masaledaar gravy)

  1. HI, I want to make this but i am confused between lamb and mutton , as far as i know that we eat goat meat in India and i dont know, is lamb , mutton and goat is same? Please reply.

    • Hi Meenakshi
      You can definitely use goat. I would advise to use a younger animal as its quite tender and cooks faster. We here tend to use sheep hence I used the term lamb or mutton. Hope it helps.

  2. Hi ,
    I made the raan according to your recipe and it came out fantastic. Thankyou.
    I want to know that how will we come to know if the butcher is giving us a baby goat raan ?

    Thanks.

  3. I am in the process of making your recipe, I did everything accordingly but I decided to use vegetable oil because of the “for external use” label on the mustard seed oil available in the stores by my area. Will serve the dish tonite….and will let you know how it turns..

  4. Hi Chef, quick question: Your recipe says, “Preheat the oven to 250 C. Add the lamb with the marinate in a roasting pan, add three cups of water to the pan, do not pour water over the lamb”.
    Next it says, ” Once the lamb is out of the fridge let it come to room temperature before roasting.” So do I cook at 250C and then put the lamb in the refrigerator and cook it again for 4 hours at 175C after it comes to room temperature? I’m a bit confused.

    Also, would appreciate it if you could provide the exact amount of papaya paste needed for 1 mutton leg please?

    Thank you – Shalu

    • Hi Shalu
      Apologies for the confusion. I would recommend that before you start cooking the lamb, remove it from the fridge and leave it outside for 45mins. This will let the lamb to come to room temperature.
      Next you need to preheat the oven to 250c for approximately 20 mins.
      Now once it’s heated put the lamb in and reduce the oven temperature to 175c and cook the lamb for 4 hrs.
      You will need approximately 200 gms of papaya paste.
      Hope I have answered your question.
      Please feel free to ask any other questions if you have.

  5. Thank you so much Ashish! I’m using your recipe to make 4 legs of Raan for a huge party in Dallas, TX. Fingers crossed that it turns out as good as yours 🙂

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