Raan Roast

Ingredients

• • Lamb leg - 1
• • Garlic paste - 2 tablespoons
• • Ginger paste - 1 tablespoon
• • Pepper - ½ teaspoon
• • Jeera powder - 1 teaspoon
• • Worcestershire sauce - 2 tablespoons
• • Salt - as required
• • Lemon slices (for garnishing) - as required
• • Peas (boiled, for garnishing) - as required

Method

• 1. Wash leg of lamb. Pat dry.
• 2. Prick all over with a fork.
• 3. Mix all the ingredients & rub on the leg. Keep aside for 4 hours.
• 4. To pressure cook, check if the leg fits into the pressure cooker.
• 5. If not, cut the leg at the joint to fit it into the pressure cooker.
• 6. Heat 4 Tablespoon oil in the pressure cooker.
• 7. Brown the leg in the hot oil, turning sides to brown it well on all the sides.
• 8. Make it dry and dark brown.
• 9. Add ¾ cup water in a pressure cooker. Give 2 whistles.
• 10. Reduce flame and keep on low flame for 2 minutes. Remove from fire.
• 11. When the pressure drops, check the mutton with a knife to see that it is tender and well cooked.
• 12. Remove mutton, reserving the liquid in the cooker.
• 13. If the mutton is not done and the water dries up, add 1 cup water more and cook for another 20 minutes on low flame.
• 14. Arrange the leg in an oven proof serving dish. Keep aside.
• 15. To prepare the sauce, heat 1 Tablespoon oil.
• 16. Add 1 Tablespoon maida and stir on low flame for minute.
• 17. Add the reserved stock. Cook stirring continuously till thick, to get a sauce.
• 18. Give it one boil. Check salt and pepper.
• 19. Pour the sauce over the leg arranged in the dish.
• 20. Roast in the oven at the time of serving.
• 21. Garnish with lemon slices and boiled peas.