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Raan

A community recipe by

Not tested or verified by Nigella.com

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Introduction

An Indian roast lamb dish, which is spicy but not chilli hot. Aromatic and quite moist. Metric measures

An Indian roast lamb dish, which is spicy but not chilli hot. Aromatic and quite moist. Metric measures

Ingredients

Serves: 4-6

Metric Cups
  • 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 millilitres tomato paste
  • 2 kilograms leg of lamb
  • 125 millilitres boiling water
  • ¼ teaspoon saffron strands
  • 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 gingerroot
  • 2 tablespoons lemon juice
  • 2⅛ fluid ounce tomato paste
  • 4⅖ pounds leg of lamb
  • 4⅖ fluid ounce boiling water
  • ¼ teaspoon saffron strands

Method

Raan is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • 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.
  • Tell us what you think

    What 1 Other has said

    • thanks for this easy recipe ! however the amount of yeast is not indicated. Could you pls tell me how much you put in ? I look forward to try it soon !! Many thanks

      Posted by Merry78 on 12th March 2014
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