Spectacular Indian Leg of Lamb Raan -dinner party special


Many Indian roast lamb recipes have unsuccessful results, but the key to Bipin’s masala recipe is fresh ingredients and a 48 hour marinating time. The lamb raan is a roasted Indian lamb, being succulent and full of flavour. This dish is exquisite for a dinner party, as a special sharing dish for memorable occasions. Bringing authentic tastes to the table, dinner guests will love this, as it has meat that is tender and falls off the bone. It is nothing like the restaurant or supermarkets with a great taste of fresh Indian herbs and spices. 

To recreate this great dish, follow the recipe below and you will have successful results, that will make your guests wish for seconds and rave about for weeks. It is superb for a centerpiece banquet, infused with fresh curry pastes. This recipe has been popular throughout the UK, with people excited by its traditional Indian flavours that go down a treat for everyone. 

Check out the comments below and the testimonial page  for the great reviews and feedback from the public, who have loved this dish.


   


Lamb Raan Masala Pack 

Lamb Raan Fresh Spice & Herbs Ingredient Combination Pack (methi X 2 , Garam X 1) £10 Specially created masala pack for a slow cooked "lamb raan" recipe

 

Slow long cooked Whole Leg of Lamb -surti-jeera masala special


Bipin's Indian Roast Lamb Raan Recipe

 

The roast lamb raan takes a little planning because it requires 48hrs of marinating and at least 6hrs of slow long cooking.  The end result is out of this world, it delivers tender meat that melts-in-your-mouth and with all the authentic Indian flavours and aroma.  Believe me, this is a very exciting dish to create and share. It turns into a party centrepiece. Over the last 12-18 months google has picked up this recipe and a good few hundred people up and down the UK have successfully recreated this dish.  All you need to do is start with a good quality leg of lamb with excess fat trimmed off and the fresh masala herbs and spices. Any questions please feel free to get in touch. In addition to this recipe a more simpler and just as lovely is the Surti-Jeera Lamb raan.

 

Ingredients


1.8-2 kg whole leg of lamb with deep cuts and all fat removed
1 large to medium oven cooking bag to marinade and oven cook


The Lamb Raan Marinade:


3 tbsp of natural live yoghurt
2 tbsp of Greek yoghurt
1 lemon juiced + zest

2 tsp of Jaggery or as an alternative demerara sugar
1 tsp of sea salt

1 tsp of white pepper
1 tsp of sunflower oil
1 tbsp of ground cashews
1 tbsp of ground almonds
2 X bipins methi masala fresh curry paste (blend of 20+ wet Indian herbs and authentic ground spices)
1 X bipins garam masala fresh curry paste 
(blend of 20+ wet Indian herbs and authentic ground spices)

(optionally you can use 2 garam +1 methi or 2 Surti + 1 Jeera for a different aroma and taste experience). These fresh masala you can buy online, or just order a variety pack and state you'd like the lamb raan combination or send me an e-mail with you request.


1 medium onion, finely chopped

3-4 whole garlic cloves (this will dissolve away during the cooking process)

 

Garnish:

2 Green chillies chopped

12-18 ginger match sticks - fresh tender ginger cut into fine sticks (keep in water until required)
1 tbsp Fresh Coriander -coarsely chopped.
1 Lemon - wedges

 

Option for a hotter more spicy Lamb Raan

To provide that extra heat balanced with an increase in spice and aroma plus the authentic flavours use 1 Marchi masala instead of the Garam masala. The Marchi masala has a fresh chilli profile flavours with the same hit as the Garam masala curry paste. This will provide the fresh chilli-heat level without unbalancing the authentic flavours. This will add a different dimension to the traditional Raan. 

 

Cooking Method:


1. Simply mix all the marinade ingredients together and rub into meat, place in an oven bag. Marinate for 48hrs in the fridge. Turn a few times to ensure the meat is evenly marinated.

2. Cook at 140C for 6hrs. Best to use a large oven bag so all the moistures are retained and don't dry the meat. During the cooking process you want to add 3-4 tbsp of water if you feel its drying out.  Rest for 15-30 minutes. Present the leg of lamb on a bed of colourful salad leaves and  garnish with chopped chillies, coriander, ginger ticks with a wedges of lemon. Job done.

 

If Any questions please contact me via the below form and I would be delighted to help.


Serving Suggestion:

I would recommend serving with jeera scented basmati (met a little butter, drop in whole cumin seeds, followed by your rice and appropriate amount of water).  Naan breads need to be really fresh and the supermarket stuff is not ideal, so I would stay away from them.  If you like provide a little bit green vegetables as a side dish - French green beans lightly stir fried in extra virgin olive oil with garlic and chilli flakes with a good squeeze of lemon.  The crunchy texture and lemon & chilli will go well with the melty lamb and fluffy basmati rice.


Chefs Cooking tips:

Some cooking tips which I and Bipin's masala fans have discovered work really well to create a melt-in-the-mouth moist tender lamb;


(i) Try and use a large good quality roasting bag, marinate the leg of lamb directly in the bag being careful not to pierce it. This will minimise the use of utensils and washing up.

(ii) To keep the meat moist and retain the moistures, add a small cup of water, also you can add a finely chopped onion and a few whole cloves of garlic as these will dissolve away over the 6hrs of slow cooking.  The trick is to prevent the roasting bag venting too much of the moisture (if you tie opening of the bag loosely so there is only a slight opening to equalise the pressure, the moistures will condense back into the bag.  Keep an eye on it and you'll find it settles to a comfortable inflated size.  If you feel there is too much liquid in the bag after 5hrs of cooking then open the bag up in the last 60 minutes to drive off excess moistures but be careful not to dry out the meat, specially in fan assisted ovens.

(iii) You can add a little Jaggary - 2 tsp, alternatively 2 tsp of honey to the masala, it adds an extra little dimension to the flavours and cut through the sharpness of the lemon juice. If you want a little extra heat 2 tsp of good quality chilli powder ideally chilli flakes will do a better job. But, if you want to go the distance use fresh green chillies, these are the best to keep all the fresh flavours.

(iv) Finally, rest the meat after cooking for at least 10-15 minutes. The meat will relax and soak up the juices and flavours even further.  Garnish with freshly chopped coriander, and a squeeze of lemon.  You can grate a little zest of the lemon too.

(vi) The sauce will be full of flavour and very concentrated and some times a little salty, you may want to dilute it down by adding tbsp of water and yoghurt or coconut milk and warm through for that luxury silky touch! Use the sauce sparingly as little a gravy.

If you want to try out a different recipe with fewer ingredients and less waiting and cooking time, then check out the surti-jeera lamb raan which is marinated for 24hrs and cooked for 4hrs.   Delivers a brilliant mouth watering flavours!

Finally, any questions or need any helps feel free to contact me by e-mail or via the enquiry form below.  Will be delighted to hear from you. Bipin