Have you ever tasted a traditional Indian lamb raan before? Chances are you won't be able to order lamb raan at your local curry house. If you can, you can probably count yourself among the lucky who have a top quality Indian restaurant nearby. Lamb raan is one of the grandest Indian dishes. Good restaurants that do serve this amazing curry will usually request that you pre-order your meal at least 48 hours ahead of time due to the preparation time needed and the long marinading time required.
Over the years I have made my share of lamb raans. I guess you could say I've cooked the books looking for the best. Some have been downright disappointing where others have been an absolute dream that neither I nor my guests wanted to end.
4 1 2 Grinder
Traditionally lamb raan is braised and then roasted. Leg of lamb, mutton, hogged or goat is used and the braising process makes the meat fall off the bone tender. It literally melts in your mouth.
That said, it is now Spring and Spring lamb that has only been fed on its mother's milk is now available at my local butcher. Personally I feel the braising process would ruin such a succulent cut of meat so in the following recipe I have left the braising out and simply marinaded and then roasted the lamb leg.
The aroma coming from my oven last night was incredible. You're going to love me for this one.
Preparation time: 45 minutes plus marinading time
Cooking Time: 1 1/2 to 2 hours
INGREDIENTS
1 Leg of Spring lamb
for the marinade
1 Tablespoon white cumin seeds
1 Tablespoon red chili powder
10 cloves garlic
2 inches ginger
125ml (1/2 cup) malt vinegar
250ml (1 cup) plain yoghurt
2 Red onions - sliced paper thin and fried in vegetable oil until brown and crisp
1 Tablespoon salt
4 bay leaves
for the curry sauce
1 four inch piece cassia bark
4 black cardamom pods
2 Tablespoons unsalted butter
Juice of two lemons
4 Tablespoons double cream
1 Tablespoon chat masala (optional)
1 Tablespoon garam masala
Juice of 2 lemons
1 bunch finely chopped coriander leaves
The marinading time for this recipe is 4 hours to 48 hours. Of course 48 hour is the best so plan ahead!
Method
Heat a frying pan over medium heat. Add the cumin seeds and dry fry until they begin to smoke a bit.
Transfer to a spice grinder or pestle and mortar and grind to a find powder.
Place the roasted cumin powder with the rest of the marinading ingredients in a food processor and pulverise to a paste.
Stab the leg of lamb all over with deep slits.
Take the marinade and work it with your hands into the meat. Get as much of the marinade as you can into the slits. Massage it into the flesh like you want to eat an amazing piece of meat!
Let it sit for 4 hour or a couple of days.
to cook the lamb
Rub all the excess marinade off the lamb. If you have been marinading the lamb for two days and rubbing it into the meat, there shouldn't be much left.
Heat your oven to 240 C (420 F)
Oil a large roasting pan and place the meat in the pan. Place the cardamom pods and cassia bark in with the meat and put in the oven.
Let the lamb roast for about 30 minutes. Then reduce the heat to 180 C (350 F)
Allow to roast for about one more hour. I love my lamb quire rare. Especially when it is young lamb. You may want to watch your roast closely to make sure it is done to your personal taste. By the way, if you like your lamb well done, don't blame me for bad results!
When the lamb is cooked to your liking, remove it from the oven and let it rest on a separate warmed serving plate for a half an hour.
Over medium heat, heat the cooking juices together with whatever marinade you have left over. Add the cream, garam masala, chat masala (if using), and the lemon juice.
Sieve into a sauce pan.
Slice the lamb into 1 inch slices and serve with the sauce sprinkled with the chopped coriander.