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Raan / North Indian Roast Leg of Lamb

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I did say my hubby is a better cook than me!! Presenting his awesome Raan … an North Indian take on a Sunday Roast … seen here, served up with Onion Bhaji and crispy roasted potatoes … ❤️❤️❤️ it!!


A boneless leg of lamb was used here although a bone-in leg of lamb would normally be used … seen here with spice all rubbed allover lamb, pressing firmly into the cuts and cover, refrigerate overnight


pour water combined with curry leaves into large baking tray … place lamb on a rack in the tray …cover lamb with foil, bake in moderate oven for 1 hour ..remove foil and bake for further 30 mins or until lamb is browned and tender


For the onion bhaji … mix 2 Tbsp plain flour and 2 Tbsp hot curry powder ….


thickly sliced onion then soak in milk for 5 minutes … coat onion in flour mixture and deep fried until golden brown 😉


Ta da! what a perfect looking roast leg of lamb …awesome … the masala potatoes & onion bhaji were perfect accompaniments!! Kudos to me precious hubby 👏💞


Ingredients :

2 tsp cumin seeds

2 tsp coriander seeds

2 tsp black mustard seeds

6 cardamom pods, bruised

½ tsp ground dinnamon

½ tsp cracked black pepper

¼ tsp ground clove

4 cloves garlic, crushed

 1 Tbsp finely grated fresh ginger

¼ cup (60ml) white vinegar

2 Tbsp tomato paste

1 tsp sambal olek

2kg leg of lamb

½ cup (125ml) boiling water

4 curry leaves, torn

5 medium (1kg) potatoes, cut into wedges

2 Tbsp ghee

2 tsp balck mustard seeds, extra

2 tsp ground cumin

2 tsp ground coriander

Methods :

  • Preheat oven to 180°C
  • Combine seeds, pods, cinnamon, pepper and cloves in heated large dry pan …stir fry until fragrant
  • Blend or process cooled spice mixture until crushed and combine in a small bowl with garlic, ginger, vinegar, tomato paste and samba oleo …mix well
  • Trim lamb, if necessary, and rub spice mixture all ver lamb, pressing firmly into cuts and place lamb in large bowl, cover with cling film and leave to marinate overnight in the fridge
  • Pour combined water and curry leaves into large backing dish and place lamb on rack over the baking tray …cover lamb with foil and bake in preheated oven for 1 our … remove foil and bake for further 30 minutes or until lamb is browned and tender
  • While lamb is baking, prepare the potatoes by boinging potato wedges until just tender, drain …heat ghee in a large flameproof baking dish …cook remaining spices, stirring for 1 minute …add potatoes, cook stirring until brown all over …stick potatoes in dish to bake, uncovered, for about 15 minutes or until very crisp and well-browned
  • If desired, make the onion bhaji by slicing one or 2 onion into thick slices and soak in milk for 5 mins … mix 2 Tbsp plain flour with 2 Tbsp hot curry powder … drain onion slices and coat in flour mixture then deep fried until golden brown
  • Place roast onto a platter, surround it with the masala potato wedges and onion bhaji and scatter a few curry leaves as garnish and bon appetite!