Bohri Raan
Whole leg of lamb slow-roasted after marination in a paste of fried onion, yogurt, Bohri garam masala, and saffron — cooked on dum until the flesh falls off the bone. The Bohri version is more fragrant and rose water-perfumed than Awadhi raan, served at large family gatherings.
Cuisines
Bohri
Best for
Lunch
Dinner
Recipe
Prep: 30 min
Cook: 120 min
Total: 150 min
2-3 servings
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 | 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 strands, soaked in warm milk |
Instructions
- 1 Clean the leg of lamb and make deep cuts all over it.
- 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 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 Preheat the oven to 180°C (350°F).
- 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 Add the marinated lamb to the pan and sear it on all sides until browned.
- 7 Transfer the lamb to a baking dish, pour the remaining marinade over it, and cover with foil.
- 8 Bake in the preheated oven for about 1.5 to 2 hours, or until the lamb is tender and cooked through.
- 9 Occasionally baste the lamb with its juices during baking.
- 10 Once done, sprinkle garam masala, rose water, and saffron milk over the lamb.
- 11 Garnish with the reserved fried onions before serving.
Tips
For an enhanced flavor, marinate the lamb overnight and use a mix of ghee and oil for frying the onions.