Punjab x Greece
Raan kleftiko
A leg of lamb marinated like a raan and sealed like a secret. Unwrap it at the table for applause.
270 minTime
43 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original805kcalsame
43 gproteinsame
5 gfibresame
270minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Make deep slashes all over the lamb. Rub with the lemon juice and salt and rest 20 minutes.
- 2Mix the hung curd, ginger garlic paste, chilli, garam masala, cumin, oregano and mustard oil. Rub into the lamb and marinate in the fridge for 4 hours or overnight.
- 3Line a roasting tin with a big sheet of foil and baking paper. Add the potatoes, onion, tomato, garlic and bay, toss with olive oil and salt, set the lamb on top with all the marinade, scatter the feta and pour in the water. Seal into a tight parcel.
- 4Roast in the oven at 160°C for 3 1/2 hours.
- 5Open the parcel, raise the oven to 220°C and roast 20 minutes uncovered.
- 6Rest 15 minutes, check the meat pulls away easily with no pink, then pull into chunks and scatter coriander.
Serve it like this
Bring the opened parcel to the table on a board. Pull the lamb into chunks over the potatoes, scatter feta and coriander, and serve lemon wedges and mint chutney alongside.