A special lamb raan recipe, inspired from the original lamb raan (48hr marinated, cooked for 6hrs).  This Surti slow roast leg of lamb is marinated for 24hr and slow cooked for 3hrs and there is no reasion to cook at a slightly lower temperature of 140C for 6hrs for that beautiful melty flaky texture.


 ".....Surti-Jeera Lamb Raan when I made it last time was absolutely out of this world!! I could have sat and eaten the whole thing to myself!! The recipe was straight forward and easy to do, but with results like an experienced chef would expect!!y." Melanie, Sheffield

Surti-jeera masala roast leg of lamb raan  

[key ingredient are surti masala + Jeera masala] 


surti + jeera masala leg of lamb marinated for 24hrs 

succulent tender meat falls off the bone - beautifully flavoured 

 Feedback from masala fans Who've slow cooked to create the perfect Lamb Raan


Excellent,lamb ran, truely yummy! Thanks so much Bipin. Happy new year to you and yours, JJ. Clunbury, Shropshire

Happy Yule, Bipin! 

I finally cooked my first ever Lamb Raan. Absolutely delicious. The meat fell off the bone and was so tender we could have sucked it through a straw. The flavours of both masalas were out of this world. I was so over the moon when tasting the dish, I forgot to take a picture. Promise to do better next time, which will be in the VERY near future. Thanks so much for a very different but totally magnificent Christmas meal. 

Maria, Haltwhistle, Northumberland


Hi Bipin's  

The Surti-Jeera Lamb Raan when I made it last time was absolutely out of this world!! I could have sat and eaten the whole thing to myself!! The recipe was straight forward and easy to do, but with results like an experienced chef would expect!! 

Thankyou. Melanie, Sheffield


"Turned out great! The flavours were fragrant and mouth watering. The crust was awesome and some flavour penetration but not a huge amount. ..there was not one bit if meat left. Everyone loved it. If Carling did a curried roast leg of lamb that was it ;)  Martin C.



The top tip is after shredding the meat off the bone,  separate the meat juices and fat from the roasting tin and pour over the cooking liqueur over the flaky meat.

Surti Slow Roast Indian Lamb Raan Recipe

Ingredients:

  1. 2.3-2.5kg of lead leg of lamb
  2. 1 X Surti masala (a fresh blend of over 20+ Indian herbs and whole ground authentic spices) (use additional 1 surti packet for a deeper flavour)
  3. 1 X Jeera masala (a fresh blend of over 20+ Indian herbs and whole ground authentic spices)
  4. Juice of half a lemon
  5. 2 tbsp of mint sauce (for alternative see below recipe for fresh mint sauce)
  6. 2 tsp of sunflower oil

Fresh Mint Sauce Recipe for lamb raan recipe

25g Fresh mint
 tsp Sugar
1tsp of light olive oil
1tsp white wine vinegar
pich of salt, 
few drops of lemon to taste. 

Blend all the ingredients into a smooth paste adjust salt to taste. Best to make this at the time of use to retain the fresh fragrance and taste. In addtion to using the fresh mint pesto as a marinade, use a tinny amount as accompaniment with the finished lamb.

Cooking Instructions


1. 2.3kg leg of lamb was used.  Mixed the two masala (Surti masala and Jeera masala) with the mint, lemon juice and sunflower oil to make the marinade. Make deep cuts into the leg all over and evenly rub the marinade on to the meat.  Marinate for 24hrs or if you have time 48hrs in the fridge. 

2. Cook for 3-3.5hrs hours covered with foil at 150C.  

3. Remove the foil and cook off at  190/200C for 15-20 minutes for colour and baste frequently.

4. Rest the meat for 15 minutes.  

5. Separate the meat juices and fat from the roasting tin and put the fat-free liqueurs aside.

6. Shred the meat off the bone with a fork avoiding not to make it too fine.  

7. Once shredded pour over the cooking liqueur over the juicy meat, season with a pinch of salt to taste.

The end result is a juicy, mouth watering meaty lamb with a Jeera and Surti masala hit!  The meat will just pull apart with a couple of spoons and serve up with either rice or Cous Cous.  This is a perfect Lamb Raan recipe and with less legwork, marinated for 24 hrs and cook for 3 hrs and crust-off for 20 mins at higher temperature. Enjoy!

Surti-Jeera Roast Lamb Raan Recipe -Enquiry