Mutton Leg (Raan) Roast
This recipe holds a special place in my heart. This mouthwatering dish is the signature creation of my beloved Uncle/Mamoo at every Eid party. It was the centrepiece of the feast and everyone in the family gathered around the dining table, eyes filled with anticipation, waiting for it to be served. Marinated to perfection, the meat would be infused with a blend of aromatic spices and slowly roasted to achieve a succulent tenderness.
I'm sharing this recipe to remember the joyous gatherings that surrounded this remarkable dish, as well as the expertise and love that went into it.
Mutton Leg (Raan) Roast
This recipe holds a special place in my heart. This mouthwatering dish is the signature creation of my beloved Uncle/Mamoo at every Eid party. It was the centrepiece of the feast and everyone in the family gathered around the dining table, eyes filled with anticipation, waiting for it to be served. Marinated to perfection, the meat would be infused with a blend of aromatic spices and slowly roasted to achieve a succulent tenderness.
I'm sharing this recipe to remember the joyous gatherings that surrounded this remarkable dish, as well as the expertise and love that went into it.
Cooking Instructions
- 1
Make deep gashes/cuts on both sides of the leg of goat/lamb so that all the spices are absorbed in the meat.
- 2
Dry roast the whole red chillies, cumin, and coriander in a pan, then grind them into a fine powder.
- 3
Combine this ground powder with the remaining ingredients and Apply the marinade on the leg thoroughly for maximum flavour.
- 4
Leave to marinate in refrigerator for overnight.
- 5
Place meat with marinade in a roasting pan. Roast in oven, (375° F. /190° C) for 1-2 hours until meat is very tender or, alternatively, place it in a large heavy pan. Roast it on low heat with a closed lid for 2 to 3 hours. Baste with marinade occasionally while cooking.
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