Roasted bone-in leg of baby goat. You may use leg of young lamb. It is a favourite dish of Maharaja's who loved in dinner time with drinks and enjoy the evening


  • Ingredients:

  • Mutton leg/Raan- 1

  • Ginger-garlic paste- 5 tbsp

  • Yogurt- 200 ml

  • Chili powder- 1 tsp

  • Kashmiri chilli powder- 2 tsp

  • Cardamom powder- 1 tsp

  • Fennel powder- 2 tsp

  • Mace powder- 1 tsp

  • Garam masala- 2 tbsp

  • Cumin powder- 1 tsp

  • Coriander powder- 1 tbsp

  • Turmeric powder-1 tsp

  • Mustard oil- 200 ml

  • Rose water- 2 tsp

  • Dried fenurgreek leaves(kasoori methi)- 2 tsp

  • Lemon- 1


  • 1.

    Marinate the lamb with ginger garlic paste, salt, chili powder and lemon juice for 2 hours. Add the spice powders and yogurt to the leg of lamb after 2 hours.

  • 2.

    Marinate the lamb in all the spice powders and yogurt for 6 hours, preferably overnight.

  • 3.

    Heat the bbq grill and prep it for cooking. Add rose water to the marinated lamb and baste it with a little oil.

  • 4.

    Wrap the raan with uncooked rotis use as many rotis you would require to cover up the raan. The rotis will cook with the meat.

  • 5.

    Take a clean cotton cloth and wrap the raan along with the rotis in the cloth. Do three rounds of wrapping with the cloth.

  • 6.

    Cook over bbq grill for 2 hours. When its cooked you can discard the cloth. The rotis would be a bit burned.

  • 7.

    But the rotis would have absorbed the fat from the raan and you can have the roti used for covering with the tender mutton chunks.

  • 8.

    Serve with some chilled buttermilk and side salad because this raan is super spicy.


You can slow cook this raan in an oven or over bbq coals.Traditionally this technique buried the meat in a deep pit and covered with mud and coal which is why it is wrapped in a cloth so mud would not go in. This method can cook meat slowly for longer hours.

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