Indian Roast Leg of Lamb (Masala Raan) Recipe
A flavorful Indian-style leg of lamb roast, or masala raan, is prepared by marinating the meat in aromatic spices and then roasting until tender.
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Instructions
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Preheat the oven to 400 F (200 C/Gas 6); simultaneously, remove the marinated lamb from the refrigerator to reach room temperature.
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Trim all fat and sinew from the leg of lamb, then cut deep slashes across its surface before placing it in a greased baking dish.
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Blend quartered onions, almonds, green chiles, garlic paste, and ginger paste into a smooth, thick paste, using minimal water if needed.
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Whisk yogurt until smooth in a separate bowl, then combine it with the prepared paste and stir in cumin, coriander, red chili powder, and garam masala.
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Pour the marinade over the lamb, rubbing it into the meat and slashes for full coverage; cover the dish and refrigerate for 24 hours.
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Heat oil in a skillet, then add cloves, cardamom, cinnamon, and peppercorns, sautéing until fragrant.
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Pour the warm, spiced oil over the marinated lamb.
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Cover the pan tightly with foil and cook in the preheated oven for 2 hours.
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Uncover the lamb, cook for an additional hour, basting every 10 minutes.
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Remove the lamb from the oven and let it rest for 20 minutes before carving.
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Slice the rested lamb thickly and serve, garnishing with slivered almonds and pan juices as desired.