Lamb Raan Recipe

Prepare the marinade

In a large bowl combine yogurt, minced garlic, grated ginger, lemon juice, vegetable oil, salt, black pepper, ground coriander, cumin, cinnamon, cardamom, cloves, red chili powder, turmeric, chopped cilantro and chopped mint. Whisk until smooth and well blended.

Score and coat the lamb

Pat the lamb leg dry with paper towels. Using a sharp knife, score the surface and make a few deep slashes into the meat (about 1–1.5 inches deep) so the marinade penetrates. Rub the marinade all over the lamb, pushing some into the slashes. Place the lamb in a large dish or resealable bag, cover, and refrigerate for at least 8 hours, preferably overnight (up to 24 hours) for maximum flavor.

Preheat and prepare

Remove the marinated lamb from the refrigerator 30–45 minutes before cooking to take the chill off. Preheat the oven to 150°C (300°F).

Sear the lamb (optional but recommended)

Heat 1–2 tablespoons of oil in a large heavy ovenproof skillet or Dutch oven over medium-high heat. When shimmering, add the lamb and brown on all sides, 4–6 minutes per side, until nicely caramelized. Transfer lamb to a plate.

Build the braising base

In the same pot reduce heat to medium and add the sliced onions. Cook, stirring occasionally, until softened and starting to brown, about 8–10 minutes. Add the whole smashed garlic cloves, ginger strips, slit green chilies, cinnamon sticks, crushed cardamom pods and bay leaves. Cook another 2–3 minutes until aromatic.

Combine and braise

Return the seared lamb to the pot, nestling it into the onions and aromatics. Pour in 2 cups of water or low-sodium chicken stock to come about one-third up the leg (add more if needed). Bring the liquid to a gentle simmer on the stovetop. Cover the pot tightly with a lid or foil and transfer to the preheated oven.

Slow-cook

Braise in the oven at 150°C (300°F) for 3 to 3.5 hours, or until the meat is extremely tender and a fork slides in easily. Check at the 2-hour mark: if the liquid has evaporated too much, add an extra 1/4–1/2 cup hot water/stock. Baste the lamb once during cooking with the pan juices to keep it moist.

Rest and finish

When the lamb is tender, remove the pot from the oven. Carefully transfer the lamb to a cutting board and tent loosely with foil. Place the pot with braising liquid on the stovetop over medium heat. Skim any excess fat from the surface, then stir in the melted ghee or butter and simmer 3–5 minutes to reduce and concentrate flavors. If you prefer a thicker sauce, stir in a slurry of 1 tsp cornstarch mixed with 1 tbs cold water and simmer until slightly thickened.

Carve and serve

Slice or shred the lamb leg against the grain. Arrange on a warm platter, spoon the reduced braising sauce and onions over the meat. Garnish with toasted nuts, fried onions, fresh cilantro leaves and lemon wedges. Serve with steamed basmati rice, flatbreads (like naan or paratha) and cucumber-yogurt raita as traditional accompaniments.

Storage

Leftovers: refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently in a covered pan with a splash of water or stock to keep meat moist.