Special Indian Leg of Lamb Raan Recipe for special occasions, beautifully flavoured, marinated for 48hrs, long, slow cooked over 6 hrs, creating a dish that melts away in the mouth.
".. made the marinated lamb for our friends and they all said it was better than a restaurant. The jars you get in the supermarket taste awful. Your products taste like real Indian food! " Maria, Haltwhistle
NEW Indian Lamb Raan Combination Pack
An exquisite leg of lamb roast for sharing and a real dinner party center piece. Several years ago I first experienced this amazing dish in Indian at a 5 Star hotel in Mumbai . I was blown away by the flavours, the unforgettable aroma and the textures, specially when I don't eat lamb! After lots of research I created the Lamb Raan on Boxing Day in 2011 for my ultra critical extended family and friends. It was a massive hit! Brilliant Authentic Flavours. Meat falls off the bone. Succulent. Mouthwatering. Below is the recipe I'd like to share with you. Once you've made the Bipin's lamb raan you'll never look back and will leave you wanting more. If you have any questions please feel free to get in touch, would love to help and spread the joy.
This Mumbai lamb raan recipe has now become a very popular dish for dinner parties up and down the UK. See some of the feedback below and on the testimonials page.
In short, I marinated a whole lean leg of lamb in an oven cooking bag for 48hrs and gently slow cooked for 6hrs, rested for 15 mins. Recently, culinary expert has marinated for 3 days and cooked for 8hrs. Got a brilliant result, it was tender succulent melty meat with infused with Indian flavours.
The end result was that they just couldn't get enough. Beautiful layers of authentic Indian flavours and out of this world! A must try if you like to go that extra distance in creating a feast to remember.
Good few Bipin's masala fans and Jamie Oliver fans have recreated this with brilliant results, some of the feedback is as per below and more comments can be found in the testimonials page.
Try out my unique traditional range of professional Chef's Authentic masala -fresh Intense Curry Paste Sauces. All fresh and All Authentic
Bipin's Lamb Raan Experience by John, Fareham. Thank You.
Long slow cooked for that meltingly tender meat. divinely delicious. Aga Cooked. By me!
Indian Spiced Leg of 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.
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 (unique blend of 20+ wet Indian herbs and authentic ground spices)
1 X bipins garam masala fresh curry paste (unique 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 (these will dissolve away during the cooking process)
(If you don't have access to some of the spices let me know and I should be able to help.)
2 Green chillies chopped
12-18 ginger match sticks - fresh tender ginger cut into fine sticks (keep in cold 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.
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 avoids drying out the meat. During the cooking process you want to add 3-4 tbsp of water if you feel its drying out and too much moisture is vented from the oven bag. Rest for 15-30 minutes. Present the leg of lamb on a bed of colourful salad leaves and garnish with chopped chillies, fresh coriander, ginger ticks with a wedges of lemon. Job done!
If you have any questions please contact me via the below form and I would be delighted to help.
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 of green vegetables as a side dish - French green beans lightly stir fried in extra virgin olive oil with fresh 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;
A Gujarati Surti-Jeera Roast Leg of Lamb Raan Recipe -24hr marinated 4hr slow cooked. Divine!
Feedback from masala fans Who've cooked the Lamb Raan
I followed your instructions (lamb raan recipe) exactly apart from the fact I boned the leg of lamb. I made sure everything was covered and turned regularly to make certain the lamb was well coated and wouldn't go dry. The evening was a complete success with the lamb completely demolished. Thank you so much for your advice and the wonderful flavours. The only change I think I would make would be to reduce the cooking time, perhaps an hour, due to the boning of the lamb, but that's for the next big event!
Many thanks, Bob, Selby
Good evening bipin, have just made lamb raan using your spices. what can I say. The best I have had, melt in the mouth . A SHOW STOPPER. Thanks bipin. Kind regards. Nigel, Claydon.
My friend, Phil, gave me a few sachets of your products and I have tried and loved them. I made the lamb raan at the weekend and it was brilliant!
Many thanks, Chris, Chorley, Lancashire.
Bipin, I loved your spices and the family loved the lamb raan. I will definitely be doing this again. Loved making it and your tips and help were just fab.
Thanks. Lyn, Surrey
Hi Bipins, when I first told my family I was cooking slow roasted lamb instead of gammon on Christmas Eve they were horrified but I stuck to my idea and it went down a storm. Marinated the lamb for three days and slow roasted in the oven for around eight hours.Served with rice and lightly spiced veg and chapiati. It was fantastic and I will be doing it again.
Thank you Ruth, Fareham
thank you 4 lamb masala it was very good. I marinated a large leg of lamb for 3 days and cooked for 8hrs much better taste by far than my own recipe and the meat was really tender. Friends loved it! Sunil, London
The lamb raan was also delicious. I turned the leftover lamb into a curried shepherd's pie, moistening the meat with methi masala, which worked very well. A terrific product.
Best wishes, Elizabeth, Lynton, Devon
Just to let you know I received the lam raan masala and it was absolutely delicious. Thank you! Rita, Atherton.
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
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
Hello Bipin, I could not believe my husband just made me an authentic curry. So delicious! He also made the marinated lamb for our friends and they all said it was better than a restaurant. The jars you get in the supermarket taste awful. Your products taste like real Indian food!
Just to say Bipin, the lamb raan was fantastic!!! very well received by my guests - a big success!! thank you so much.
The lamb dish worked a treat again! Jason, Vienna, Austria
I made the roast lamb (link below) for my husbands 50th on Saturday. It was a huge success - all 28 people who had dinner were raving about it. Thank you for your help, I will definitely need to order more of your masala so that I can make it again - I will pass on your details to everyone who asked for them.
Regards, Carroll, Thurso, Highland.
It was a great success but could perhaps have been a little juicier. It certainly was not dry and our
guests were very impressed. I think that next time, and I will be repeating it, I will add more yoghurt
or substitute coconut milk. I did also add an onion and some garlic to the bag both of which which
disappeared during the long cooking. Looking at the instructions which came with the oven bags, I
read that I was supposed to puncture the bag, which I failed to do. The lamb came out like a large
Dr Peter, Cambridge
OMG! Bipin - the lamb was AMAZING!
it was the best thing I have ever cooked.......and there was none left - my guests were SO impressed.
I will definitely be making this more often, so will need to buy some more paste from you to keep in the freezer.
I didn't spend too long taking pictures as I was so excited to taste the lamb - but I attach a fe
THANK YOU SO MUCH for all your help - they were so good and so easy to use.
I think it's going to be a bit of a regular thing in this house.....had hoped for some leftovers from Thursday's cook off, but there was nothing left - they licked the plate clean.....!