Raan
Raan, from above
Non vegNorth India

Raan

A whole leg of mutton, marinated overnight and roasted till it falls off the bone. The feast.

180 minTime
42 gProtein each
mediumSpice
The whole leg2 chapters · 1 min read

Make it your way

Grandma's wayWhole leg, overnight marinade, roasted.
The original
326kcalsame
42 gproteinsame
1 gfibresame
180minutessame

Raan, Mughlai style.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Mutton (goat meat)1 leg, about 1.5 kg
Raw papaya (green papaya)2 tbsp paste
Hung curd (greek yogurt)1 cup
Ginger garlic paste3 tbsp
Kashmiri chilli powder1½ tbsp
Garam masala2 tsp
Cumin powder (ground cumin)1 tsp
Lemon juice2 tbsp
Cashews20, ground
Salt1 tbsp
Ghee3½ tbsp
Water3 cups

Method

4 steps
  1. 1Make deep cuts in the leg. Rub with papaya paste, lemon, salt and half the ginger garlic paste. Rest 2 hours.
  2. 2Mix hung curd, cashew paste, remaining paste and spices. Coat the leg and refrigerate overnight.
  3. 3Pressure cook the leg with water for 8 whistles, then 15 minutes on low. Let the pressure release naturally.
  4. 4Reduce the cooking liquid to a thick glaze. Brush the leg with ghee and glaze, and roast at 220°C for 25 minutes, basting.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Raan: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Palak puri40 min
On the side Bhindi masala35 min
On the side Jeera aloo30 min
To drink Sharbat e mohabbat8 min
Something sweet Phirni45 min
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