Raan

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Recipe

Ingredients

1 kg	leg of lamb (raan)
1 cup	yogurt
2 tablespoons	ginger-garlic paste
1 tablespoon	red chili powder
1 teaspoon	turmeric powder
1 tablespoon	coriander powder
1 teaspoon	garam masala
1 teaspoon	cumin powder
2 tablespoons	lemon juice
2 tablespoons	mustard oil
to taste	salt
1 cup	sliced onions
1 cup	fresh coriander leaves
1 cup	mint leaves
4-5	green chilies
1/2 cup	ghee

Instructions

1. 1 Clean the leg of lamb and make deep incisions all over it.
2. 2 In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, cumin powder, lemon juice, mustard oil, and salt to create a marinade.
3. 3 Apply the marinade generously over the lamb, ensuring it penetrates the incisions. Let it marinate for at least 4 hours, preferably overnight in the refrigerator.
4. 4 Preheat the oven to 180°C (350°F).
5. 5 Heat ghee in a large pan and fry the sliced onions until golden brown. Remove and set aside.
6. 6 In the same ghee, sear the marinated lamb on all sides until browned.
7. 7 Transfer the seared lamb to a baking dish, cover with foil, and roast in the preheated oven for about 1.5 to 2 hours, or until the meat is tender.
8. 8 Meanwhile, blend fresh coriander leaves, mint leaves, and green chilies to make a chutney.
9. 9 Once the lamb is cooked, remove from the oven and let it rest for 10 minutes.
10. 10 Garnish with fried onions and serve hot with the mint chutney.