An Indian roast lamb dish, which is spicy but not chilli hot. Aromatic and quite moist. Metric measures
Recipe posted by Coby
RAAN
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Ingredients
Switch to Cup Measures- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 8 cardamom pods (bruised)
- 2 cinnamon sticks (crushed)
- 2 star anise
- ½ teaspoon black pepper
- 6 cloves
- 4 cloves garlic
- 1 tablespoon fresh root ginger
- 2 tablespoons lemon juice
- 60 ml tomato paste
- 2 kilograms leg of lamb
- 125 ml boiling water
- ¼ teaspoon saffron strands
Method
- Combine dry spices in a dry hot pan, cook stirring until fragrant.
- Grind or process the cooled spice mixture until crushed. Combine crushed spices, garlic, ginger, juice and paste in a bowl, mix well.
- Trim fat from lamb, then pierce it all over with deep cuts. Rub spice mixture over lamb, pressing firmly into cuts. Place lamb in large bowl, cover and refrigerate it for at least twenty four hours.
- Pour combined water and saffron into a large baking dish. Place lamb on oven rack, in dish. Cover with foil, bake in moderate oven (180 - 190 degrees c) about one hour or until lamb is tender.
- Remove foil, bake lamb for another thirty minutes or until lamb is well browned.
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