Main content

http://www.lifestylefood.com.au/recipes/8251/kashmiri-lamb-raan

LifeStyleFOOD.com.au

Kashmiri Lamb (Raan)

Kashmiri Roast Leg of Lamb

Ingredients

Method

  • 1.

    Trim all fat from lamb, and, using a sharp knife, make slits all over the leg.

  • 2.

    Combine the garlic/ginger paste and the salt with

  • 3.

    The cumin, turmeric, cinnamon, cardamom, cayenne, cloves, and lemon juice to make a paste. If paste seems too thick, add more lemon juice. Spread the paste over the meat, forcing into each slit.

  • 4.

    Soak the saffron threads in hot water for five minutes.

  • 5.

    In a blender or food processor put the yoghurt, the blanched nuts and the saffron threads with their water, and puree. Coat the lamb with thepuree. Drizzle honey over the meat.

  • 6.

    It is best to marinate the meat for two days in the refrigerator, or at least overnight. Cover loosely.

  • 7.

    Preheat oven to 220 C and roast lamb in a covered baking dish (use foil wrap if necessary) for 1/2 hour. Reduce heat to 170 F and cook at 30 minutes to the half kilo, about 1-1/2hours, until meat is tender.

Notes

Stir pan juices and drizzle over carved meat on platter.
Serve warm or at room temperature with steamed rice or with a simple salad.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Kashmiri Lamb (Raan).

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 1 rating
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine