SABUT RAAN (ROAST LEG OF LAMB) RECIPE – NYT COOKING
Provided by: Tejal Rao
Total time: 2 hours 45 minutes
Yield: 6 servings
|1 tablespoon poppy seeds|
|1 teaspoon coriander seeds|
|15 black peppercorns|
|1 cinnamon stick|
|2 cardamom pods|
|1 bay leaf|
|6 garlic cloves, peeled|
|3 inches ginger, peeled|
|2 teaspoons salt|
|8 ounces full-fat yogurt (1 cup)|
|1 leg of lamb (4 pounds), bone-in, all fat trimmed|
|1 large white onion, roughly chopped|
|4 tablespoons clarified butter|
|1/2 cup fried onions, for garnish|
|1/2 cup roughly chopped cilantro, for garnish|
|1/2 lemon cut into thin slices, for garnish|
- In a small, dry saucepan over low heat, toast poppy seeds, coriander seeds, cloves, peppercorns, cinnamon, cardamom and bay leaf until they release their aromas. Use a mortar and pestle or spice grinder to process into a rough powder. Add garlic, ginger and salt and grind into a smooth paste. In a small bowl, mix with yogurt.
- Prick deep holes all over the lamb, or make gashes with a knife, then rub marinade all over meat and transfer to a roasting pan. Refrigerate for at least 2 hours, or as long as overnight.
- Heat oven to 350 degrees. In a saucepan over medium to low heat, heat butter and sauté chopped onion until light golden. Set aside.
- Add 1 cup water to the roasting pan with the lamb, cover tightly with foil and bake for 45 minutes. Gently flip the lamb over and bake for another 45 minutes. Flip the lamb again, pour the onions and clarified butter over the lamb and roast uncovered for about 1 hour, until the meat is tender, cooked through and lightly browned on the surface. If the pan starts to get dry at any time, add 1/2 cup water to it. When ready to serve, garnish the lamb with the fried onions, cilantro and lemon slices.
MEERA SODHA LAMB RAAN RECIPE | INDIAN ROAST LAMB RECIPE
Provided by: Meera Sodha
Yield: Serves 6 to 8 (a small army)
The day before you want to serve the dish, score the leg of lamb with a sharp knife, making deep cuts in crosses on both sides, and set aside.
In a spice grinder, or pestle and mortar, grind the cumin, coriander seeds, black peppercorns and cardamom together. Put the spices into a large bowl, and add the yoghurt, garlic, ginger, almonds, lemon juice, chilli powder, ground cinnamon and salt.
Rub the marinade on to the lamb and into the grooves, then transfer to a large polythene food bag or a casserole dish and cover. Leave in the fridge overnight.
The next day, around 3 hours before you want to serve the lamb, preheat the oven to 180°C/350°F/ gas 4.
Transfer the lamb to a deep roasting tray, pour 125ml of water into the tray and loosely cover with foil. Cook for 2¼ hours for lamb that is pink in the middle, and 2½ hours if you like it more
Forty-five minutes before the finished cooking time, add the unpeeled shallots to the pan and lightly drizzle with oil. With 20 minutes to go remove the foil so that the lamb browns nicely. Take the meat out of the oven, cover with foil and rest it for 15 to 20 minutes before carving.
Some great accompaniments to this are my spinach with black pepper, garlic and lemon (see page 179), roasted cauliflower with cumin, turmeric and lemon (see page 191), mint and yoghurt chutney (see page 219) and naan bread (see page 199).
ASMA KHANS RAAN RECIPE – WHOLE LEG OF ROAST LAMB | HOUSE & GARDEN
Provided by: CO.UK
Yield: Serves 6
|200 g/7 oz ghee, melted|
|100 g/3½ oz onions, thinly sliced into half moons|
|100 g/3½ oz/scant ½ cup full-fat natural (plain) yogurt|
|3 tsp salt|
|2 tsp chilli powder|
|2 tbsp ground coriander|
|1 tsp ground garam masala|
|1 tsp ground white pepper|
|4 tbsp gram (chickpea or besan) flour|
|1 tbsp ground almonds|
|1 tbsp ground poppy seeds|
|¼ tsp ground cardamom|
|¼ tsp ground mace|
|4 tbsp grated raw green papaya|
|10 strands good-quality saffron, infused in|
|1 tbsp tepid milk|
|6 tbsp clotted (heavy) cream (or reduced milk khoa)|
|3 tbsp kewra water (pandan or screw pine essence)|
|1.5 kg/3 lb 5 oz leg of lamb|
- In a deep saucepan, heat the ghee over a medium–high heat. Add the onions to the pan and gently fry until golden brown and caramelized. Using a slotted spoon, remove the onions from the pan and place on a plate to drain. Set the ghee aside to use later.
- Grind the browned onions to a paste. Place the yogurt in a large bowl and mix in the ground onions with all the other ingredients except the lamb leg. Stir until the ingredients are evenly combined.
- Place the leg of lamb in a tray. Using the tip of a sharp knife, make small slits all over the leg of lamb and then rub in the yogurt marinade. Leave to marinate for 3 hours in the refrigerator. Take it out and repeat the process – make more slits all over the lamb leg and reapply the marinade to the meat, reusing any marinade that has collected in the tray. Leave to marinate for a further 3 hours in the refrigerator. Alternatively, marinate the lamb overnight in the refrigerator.
- Take the lamb out of the refrigerator 1 hour before cooking to allow it to come to room temperature. Preheat the oven to 200°C/400°F/Gas Mark 6.
- Place the lamb in the preheated oven and cook for 20 minutes, then lower the temperature to 180°C/350°F/Gas Mark 4 and cook for 1 hour 40 minutes, basting regularly with the ghee used to fry the onions. To check whether the lamb is done to your liking, using clean hands, touch the top of the thickest part of the lamb leg. If it feels soft to the touch, the lamb is rare. If it feels springy, it is medium. If it feels firm, it is well done.
- To serve, place the whole leg of lamb on a serving plate and carve into thick slices at the table.