Raan Masala
A whole leg of mutton marinated in spiced yogurt, slow-roasted until the meat falls off the bone. A showpiece feast, tender and richly perfumed.
150 min 2 servingsExpert
Ingredients
2 servingsContains: dairy
Flavor profile
Spice
Richness
Method
- 1Trim the mutton leg and make deep gashes all over.
- 2Rub with ginger-garlic paste, red chilli, salt and lemon; rest 30 minutes.
- 3Whisk hung curd with garam masala, roasted cumin, turmeric and crushed fried onions.
- 4Add a little mustard oil and coat the raan thickly, pressing into the gashes.
- 5Marinate covered for several hours or overnight.
- 6Sear the leg in a heavy pan to brown all sides.
- 7Transfer to a covered tray with a little stock and slow-roast in the oven.
- 8Baste with the pan juices every half hour.
- 9Uncover near the end to char and glaze the surface.
- 10Rest, then carve or pull the tender meat off the bone.
Frequently asked
About 150 minutes total — 30 min prep and 120 min cooking.
Yes — Raan Masala is gluten free.
Raan Masala contains dairy. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
