Bohri Raan

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Recipe

Ingredients

	1 kg	Leg of lamb
	1 cup	Yogurt
	2 tablespoons	Ginger-garlic paste
	1 tablespoon	Red chili powder
	1 teaspoon	Turmeric powder
	1 tablespoon	Coriander powder
	1 teaspoon	Cumin , powder
	1	Lemon juice , of one lemon
	2 tablespoons	Oil
	2 tablespoons	Ghee
	1	Onion , sliced
	1 teaspoon	Garam masala
	—	Salt , to taste
	1 tablespoon	Rose water
	1 tablespoon	Saffron Strand , soaked in warm milk

Instructions

1. 1 Clean the leg of lamb and make deep cuts all over it.
2. 2 In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, lemon juice, and salt to form a marinade.
3. 3 Rub the marinade thoroughly over the lamb, ensuring it seeps into the cuts. 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 oil and ghee in a large pan and fry the sliced onions until golden brown. Remove half the onions and set aside for garnishing.
6. 6 Add the marinated lamb to the pan and sear it on all sides until browned.
7. 7 Transfer the lamb to a baking dish, pour the remaining marinade over it, and cover with foil.
8. 8 Bake in the preheated oven for about 1.5 to 2 hours, or until the lamb is tender and cooked through.
9. 9 Occasionally baste the lamb with its juices during baking.
10. 10 Once done, sprinkle garam masala, rose water, and saffron milk over the lamb.
11. 11 Garnish with the reserved fried onions before serving.