Raan

Raan

Roast leg of lamb with Kashmiri spices

By
From
The Complete Asian Cookbook
Serves
8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2.5kg boned leg of lamb, trimmed of excess fat
1 tablespoon fresh ginger, finely grated
4 garlic cloves, crushed
3 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon chilli powder, (optional)
2 tablespoons lemon juice
1/2 teaspoon saffron strands
2 tablespoons boiling water
185g plain yoghurt
2 tablespoons almonds, blanched
2 tablespoons pistachios
3 teaspoons honey

Method

  1. Using a sharp knife make short deep slits all over the lamb.
  2. Combine the ginger, garlic, salt, ground spices and lemon juice and rub all over the lamb, pressing into each cut — if the mixture is too dry to spread, add a little oil.
  3. Soak the saffron strands in a bowl with the boiling water for 10 minutes. Place in a food processor with the yoghurt, almonds and pistachios and process until smooth. Spoon the purée over the lamb, then drizzle over the honey. Cover and set aside to marinate at least overnight in the refrigerator, or 2 days if possible.
  4. Preheat the oven to 230°C. Put the lamb in a casserole dish, cover, and cook for 30 minutes, then reduce the oven temperature to 170°C and cook for a further 1¾ hours, or until the lamb is cooked through. Uncover the lamb and cool to room temperature. Serve with namkin chawal.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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