Shikha singh's marinated raan (leg of lamb)

4 servings

Ingredients

Quantity Ingredient
2 kilograms Leg of lamb; any membrane and
; excess fat removed
4 tablespoons Sunflower or vegetable oil
2 larges Onions; finely chopped
1 Pinches saffron strands; pounded
1 tablespoon Hot milk
¼ medium Sized unripe papaya; skinned, seeded and
; pureed with a
Little water
150 grams Natural yoghurt
1 tablespoon Ginger paste
1 tablespoon Garlic paste
1½ teaspoon Salt or to taste
½ teaspoon Ground cinnamon
½ teaspoon Ground clove
½ teaspoon Ground cardamom

Directions

With a sharp knife, score the leg of lamb all over. Heat the oil over a medium heat and fry the onions until they are well browned, then puree in a blender.

Soak the saffron in the hot milk.

Now mix all the ingredients together to form a thick paste. Rub this paste all over the lamb, cover and refrigerate for 24-36 hours. Bring it to room temperature before cooking.

Preheat the oven to 180C/350F/gas 4. Place the leg of lamb in a warmed roasting tin and cover with foil. Cook in the centre of the oven for 2 hours. Remove the foil and baste the meat generously with the pan juices.

Continue to cook for a further 35-40 minutes, basting frequently. Remove from the oven and let it rest for 30 minutes. Cut into thick chunks and serve with naan or pilau rice accompanied by a vegetable curry.

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Carlton Food Network

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