Raan

Ingredients

• • Leg of lamb - 1 ½ kgs
• • Papaya (small, raw, prepare: ground to a paste) - 1
• • Ginger paste - 1 ½ tablespoons
• • Garlic paste - 1 ½ tablespoons
• • Garam masala - 1 ½ teaspoons
• • Salt - as required
• • White pepper powder - 1 teaspoon
• • Black pepper powder - 1 teaspoon
• • Jeera powder/Cumin - 1 teaspoon
• • Haldis/Turmeric - 1 teaspoon
• • Dahi/Curd (thick) - 1 cup
• • Malai/Thick cream - ¼ cup
• • Tomato paste - 2 tablespoons
• • Lemon juice - 3 tablespoons
• • Saffron (prepare: soaked in a little warm milk) - ¼ teaspoon

Method

• 1. Make deep cut in the raan.
• 2. Mix the raw papaya paste, lemon juice and salt and rub this mixture all over the raan.
• 3. Leave aside for 2 hours.
• 4. Mix the rest of the ingredients & rub this paste all over the raan & into the gashes.
• 5. Leave to marinate overnight in the refrigerator.
• 6. Cook in a preheated oven (350°F) for 1 ½ hours or until raan in tender.
• 7. Turn once to brown on both sides. Cut into slices & serve hot.