Homestyle Indian Cooking/Pat Chapman 1988

Spicy-Coated Roast Leg of Lamb (Raan)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3-1/2 to 4-pound leg of lamb on the bone MARINADE: 2/3 cup plain yogurt 2 teaspoons garlic puree
2 teaspoons ginger puree 2 tablespoons ground almonds 2 teaspoons flaked coconut, ground to a powder
1 teaspoon salt 1/3 cup vegetable oil SPICES: 1 tablespoon Tandoori paste
1 tablespoon Garam Masala 1/2 teaspoon ground green cardamoms 1/2 teaspoon ground fennel seeds
2 teaspoons poppy seeds 2 teaspoons dried mint GARNISHES (OPTIONAL): 20-30 whole almonds, roasted or fried
2 tablespoons chopped fresh cilantro leaves



1 Stab the lamb all over to the bone with a sharp knife to enable the marinate to penetrate the meat.
2 In a bowl large enough to hold the meat, mix all the remaining ingredients-the marinade and the spices-into a paste.
3 Put the meat into the bowl of past, and poke the paste into all the gashes, ensuring the meat is well coated.
4 Leave in the refrigerator to marinate for a minimum of 24 hours, a maximum of 48. The longer you leave it, the better the paste will seep in and adhere to the meat during cooking.
5 Preheat the oven to 350 F, and slow-roast the lamb for about 3 hours. When really tender, the flesh should literally fall off the bone. Prior to serving, let it rest for 30 minutes or so in a low oven.
6 An optional garnish is to press roasted or fried whole almonds into the gashes, then sprinkle with fresh cilantro.

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