Lamb Leg Recipe: How to Make Lamb Leg Recipe - bigbasket Cookbook| bigbasket.com

Lamb Leg
by Zulekha Arafat

1
serving
29
ingredients
30^min
to prepare
120^min
for cooking

Lamb leg / Raan Masala is a scrumptious, delicious and flavorful dish preferably prepared on some special occasions like EID AL ADHA. But I think preparing a delicious recipe should be prepared through out the year and not just once or twice. Well try this recipe and trust me you will love the taste of it so much that I am sure you will keep making Lamb leg /RAAN MASALA too often.

Quick Info

Course
Main Course
Cuisine
Mughlai

Ingredients

2 tsp Kashmiri Red Chilli Powder Salt as per Taste

2 tbsp Coriander / Dhania Seeds 0.25 tsp Garam Masala

2 tablespoon Cumin Seeds

Ingredients

1 Cup Curd 2 tbsp Raw Papaya

2 tbsp Ginger & Garlic Paste 1 Cup Onion

0.5 tsp Garam Masala 0.5 Cup Butter

2 tbsp Vinegar 0.5 tbsp Red Chilli Powder

4 tbsp Melted Butter 0.5 tbsp Black Pepper

2 tbsp Oil Salt as per Taste

Ingredients

1 Kg Lamb Leg 0.5 Cup Almond/Badam

0.5 Cup Cashew/Kaju 1 Cup Curd

0.5 tbsp Red Chilli Powder 0.5 tbsp Black Pepper Powder

0.25 Cup Khus Khus 0.5 tsp Garam Masala

2 tbsp Ginger Garlic Paste 1 Cup fried Onion

3 Pcs chopped Onion Oil as required

Cooking Steps

Step 1 :

Clean all the fats from lamb leg and make deep slits all over. ( You can tell your butcher to half slit the bone part, so that the Raan can be bend or you can even make 2-3 pieces of it, which ever way is preferable )

Step 2 :

Wash and pat dry Lamb’s leg and apply salt all over preferably even to deep slits with the help of your hands . ( Make sure you do not add too much of salt, if you are unable to judge the quantity then just apply say about 1/2 a tsp on the front side, flip and apply 1/2 tsp all over ).

Step 3 :

Let’s prepare the other ingredients and keep them ready. Roast coriander seeds and cumin seeds both together on hot griddle, transfer to a plate and once cool grind to powder in food processor.

Step 4 :

Add freshly prepared 1 tsp of freshly prepared cumin and coriander powder with 2 tsp red chilly powder, 1/2 tsp garam masala powder, rub all over the lamb’s leg, preferably even on deep slits.

Step 5 :

Now lets prepare wet marination , take fried onions and grind them too, where as peel, chop and grind kacha ( raw papaya ) into paste separately. In a large bowl, add all the ingredients mentioned under “Marination 2 ” with half of coriander and cumin powder ( preserving the half for later use ). Mix well.

Step 6 :

Apply this prepared masala to the lamb’s leg ( raan ) and coat evenly, making sure you apply all over, even to the deep slits for better taste. Cover the leg with cling film and marinate it for 8 – 10 hours preferably over night in refrigerator.

Step 7 :

After 8-10 hours, remove the lamb’s leg from the refrigerator, few minutes before preparing the dish. you can either grill/ roast the leg in oven ( see notes ) or in a large non stick pan or kadhai drizzle some oil, add half finely chopped onions and fry till the onions starts changing its color.

Step 8 :

Now add lambs leg, cover and cook it for 5-7 minutes. Now flip, cover and cook for 5-7 minutes.

Step 9 :

Add half cup of water, cover and cook lamb’s leg on slow flame for about 1 hour or 1 and half hour or till the meat is completely done. ( if you have chopped the lamb’s leg in 2-3 pieces then you can even tender it in cooker but the best way is to cook on slow flame as this way of slow cooking in pot will enhance its flavor)

Step 10 :

Heat a coal to red hot and once the leg is completely done, place a small foil paper & keep the hot red coal on it. Drizzle some oil on the hot coal and cover immediately for smoky flavor.

Step 11 :

After 10 – 15 Minutes discard the coal, drain and transfer the lamb’s leg to a serving dish. ( You can even serve this grilled and smoked flavored Lamb leg with fresh salads for Recipe of ROASTED LAMB LEG.

Step 12 :

But if you want to make the gravy and serve with butter naans then in the same pan add chopped remaining onions , fry till the onions turn slight brown.

Step 13 :

Add ginger garlic paste and roast till the raw smell disappears.

Step 14 :

Now add curd, remaining coriander cumin powder, red chilly powder , garam masala, pepper powder, khus khus almonds and cashew paste, turmeric powder. Mix everything well.

Step 15 :

Cover and cook on low flame till oil separates .

Step 16 :

Now serve as the leg separate portion and the gravy separately or add the lamb’s leg to the gravy, simmer for 2-3 minutes. Serve with butter garlic naans and fresh salads.

Quick Info

Course

Main Course

Cuisine

Mughlai

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Serving is calculated as per the quantity mentioned in the recipe.
Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.

Serving is calculated as per the quantity mentioned in the recipe.
Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.

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Lamb Leg
by Zulekha Arafat

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Lamb Legby Zulekha Arafat

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Lamb Leg
by Zulekha Arafat