ROAST LEG OF LAMB

ROAST LEG OF LAMB

EID-UL-ADHA (BAKARA🐐EID) is just around the corner we have only one day left to go and on that day everyone is doing Qurbani and want to make a different recipe for Bakara🐐Eid. This is the unique recipe for Raan I hope you will love 💕 it.

Roast Leg of Lamb/Goat

Raan Steam Roast: English – Urdu Recipe

Shared by Marium Hamid

Ingredients:

  1. Lamb or Goat🐐Leg (RAAN) – 5 lbs

Raan Masala:-

  1. Salt- 4 tsp
  2. Coriander Seeds Powder – 2 tsp
  3. Garam Masala – 2 tsp
  4. 2 tsp Cumin Seeds – 2 tsp
  5. Turmeric powder – 1/2 tsp
  6. Black Powder powder – 1 tsp
  7. Red Chili Powder – 4 tsp
  8. Red Food Color Powder – 1/4 tsp
  9. Gram Flour (BESAN) – 2 tbsp
  10. Cashewnut Powder – 1/4 cup

Grinded Masala:-

  1. Nutmeg – 1 small
  2. Mace – 1 small
  3. Green Cardamom – 6
  • Grinded together.

Wet Masala:-

  1. Garlic Paste – 2 tbsp
  2. Ginger Paste – 1 tbsp
  3. Green Chili Paste – 1/4 cup
  4. Papaya paste – 1/4 cup
  5. Yogurt (THICK) – 1/2 cup
  6. Cooking Oil – 1/4 cup
  7. Lemon🍋Juice – 4 tbsp
  8. Egg🥚 – 1 large (FOR BINDING)

Method:

  • In a bowl combine all the spices. In a Large pan put 2 big spoon🥄of masala at the bottom of the pan and put the raan on the top and pour the remaining masala and marinate thoroughly put in a refrigerator and marinate for 24 hrs. take it out from a refrigerator 2 hrs. before cooking.
  • Preheat the oven at 180 C (356 F) Grease a roasting pan and place the leg with all its marinade into it. Add 1 cup of room temperature water in the pan around the leg. Cover with aluminium foil forming a slight dome with the foil so that it does not stick to the meat as it roasts.
  • Put the pan into the preheated oven and bake for 1 hour. Then turn the heat down to 170 C (338 F) and keep baking for another hour. Check on the meat to see if it is tender, you can give it another 30 minutes if needed. I normally turn the leg over once in between to keep both sides moist and juicy. If needed, you can add another half a cup to a full cup of WARM water to prevent the roast from sticking to the pan.
  • Once done to perfection, you can remove the foil and give the roast 10 minutes under a hot grill. Then cover and allow the roast to rest for at least 10 minutes before serving. Any leftover juices in the pan can be used as gravy.

1 COMMENT

  1. CORRECTION:- Cumin Seeds are 2 tsp not 4 tsp in the ingredients it’s says 2 tsp before Cumin Seeds and 2 tsp after Cumin Seeds. You need to follow 2 tsp either before or after Cumin seeds. I hope I clear that for you guys.

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