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Mrs Balbir Singh's | Roast Lamb Raan

Slow-Roasted Spiced Roast Lamb

Slow-Roasted Spiced Pulled Lamb

Legend has it that this "Sikandari Raan" was first prepared for Alexander the Great’s wedding feast when he married Roxanne, daughter of Oxyartes, a king of the Hindu Kush region, which Alexander (or Sikandar as he was known in India) had just conquered. This special leg of lamb preparation was also eaten at the battlefield banquet held to celebrate the legendary friendship of the great conqueror with King Paurava of Takshila. Ever since, eating raan has become a symbol of friendship and binding ties.

Category: Kebabs & Roasted Meats

Recipe: 217

INGREDIENTS 

THE LAMB

  • 1 Small Leg of Lamb (Approx 1kg - 1.3kg) - you may use shoulder should you wish.

 FOR THE MARINADE:

  • 35g Garlic Cloves, grated or finely chopped
  • 40g Fresh Ginger, grated or finely chopped
  • 70g (¼ cup) Natural or Greek Yoghurt
  • 60ml (¼ cup) Malt Vinegar
  • 2 tbsp Lime Juice
  • 3 tsp Salt
  • 10 tsp (25g) Mrs Balbir Singh Roast Lamb Raan Blend†

FOR THE ROASTING STAGE:

GARNISH WITH:

  • Chopped coriander leaves and raw red onion rings

*Measurements refer to level measuring spoons

Step 1:  

With a sharp knife score the leg of lamb, making deep diagonal or cross cuts on both sides, and set aside. In a large bowl, mix together the marinade ingredients. Rub the marinade all over the lamb and into the cuts. Then transfer to a large airtight container. You can also use a large marinating bag or polythene food bag. Leave in the fridge overnight.

 

Step 2:  

Remove from the fridge and let lamb come down to room temperature for approximately 20 minutes, while you are preheating your oven to 180°C (350°F).

Step 3: 

Transfer the lamb into a deep roasting pan ensuring to pour or spoon any remaining marinade over it. Then pour the 300ml of water on to the base of the roasting pan. Cover with foil, crimping it along the sides of the roasting pan to create a seal. Transfer to the preheated oven for 2 hours and 45 minutes.

Step 4: 

Remove the foil and mix the garam masala with the ghee or oil and drizzle over the lamb. Place back in the oven uncovered and cook for another 5-7 minutes. Remove and let rest on a board or serving platter.

 

To Serve:

The meat will be tender enough to easily pull of the bone to then roughly chop into pieces. Sprinkle the chopped coriander on to the lamb. Enjoy with naan or your favourite Indian bread. Perfect with raw red onion rings and Mrs Balbir Singh's Mint & Coriander Chutney or Mint & Yoghurt Chutney.
 

Mrs Balbir Singh 
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)

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