Lamb Raan

Prep Time: 30 minutes
Cook Time: 3.5 hours
Total Time: 4 hours

Servings: 8-9 people

Ingredients: 

For the marinade:

• 1 tablespoon smoked paprika

• 1 cup yogurt 

• 1/2 cup tomato purée

• 1 tablespoon salt

• 1 tablespoon minced garlic

• 1 tablespoon minced ginger

For the dry roasted masala:

• 3 tablespoon coriander seeds

• 2 tablespoons cumin seeds

• 1 tablespoon black peppercorns

• 1 tablespoon dry degi mirch powder

• 2 tablespoons ground garam masala powder

• 1 tablespoon ground turmeric

For the gravy:

• 1 stick of butter 

• 4 large onions chopped

• 1 tablespoon garlic chopped

• 3 cups homemade stock

• 1 cinnamon stick

• 3/4 star anise

• 2 tablespoons malt vinegar

• 10 dried curry leaves

• 1/2 cup coconut cream

• 1 tablespoon tamarind paste

• Kosher salt to taste

• A whole piece shoulder of lamb 5lbs approximately 

• 1 packet of cippolini onions whole

Instructions:

1. First marinate the lamb . Mix the paprika, yoghurt, tomato purée, salt, garlic and ginger together in a large bowl. Lightly score the lamb with a small knife and apply the marinade over the shoulder. Wrap in clingfilm and keep in refrigerator for 24-48 hours.

2. Preheat the oven to 300 degrees Fahrenheit. Bring the lamb to room temperature and put into a large roasting dish. Place in the oven until the surface has caramelised – this should take around 20-30 minutes.

3. Make the spice mix. Toast the whole spices and peppercorns in a dry pan over low heat until fragrant. Cool. Grind. Add the turmeric & garam masala powders and keep aside.

4. In a large cast iron skillet heat up the butter, add the onions and fry gently until nicely caramelized. Add garlic and cook until fragrant. Add 6 tablespoonful of the powdered roasted masala. 

5. Remove the shoulder from the oven and place it in the skillet with the onion spice mix. Pour in the lamb stock and bring to the boil. Add the cinnamon, star anise, vinegar and curry leaves. 

6. Cover the skillet tightly with foil and place in the oven to braise for 3 hours until tender. Check halfway through and baste with the sauce. When the meat is tender and ready to fall apart, remove carefully from gravy and keep aside.

7. Boil the gravy until it reaches the desired consistency. Add cippolini onions and cook until tender. Stir in the coconut cream, tamarind and a pinch of salt. 

8. Serve raan with the gravy on side. 

Raan is best served with Naan or Roomali roti. You can arrange an array of chopped onions, cilantro,cucumbers & radishes on a platter to serve alongside.

I make a variety of Raans for my get together with family & friends. Will be posting more variations of Raan very soon again ! This is a great appetizer and a feast for the eyes and the palette.