Pakistan, India, Bangladesh – Lamb Leg Roast

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by Dahiza Umar

INTRODUCTION

This dish has huge fan following in Pakistan as it is a part of the national cuisine of Pakistan. This dish is specially prepared on the festival like Eid ul Azha when animals are sacrifices and the special meat dishes are prepared like this huge dish leg roast, many bar b que dishes are also top on the list.

This roast is prepared with the leg of lamb or cow as mutton or beef. In urdu lamb leg is known as RAAN so we usually called this dish as Raan Roast. Roasting is a method where meat or any sort of food is cooked using dry heat , cooking it evenly on all sides with high temperature with specific time to maintain the juices and flavors inside the meat and outer layer of meat is crispy or juicy inside.

Lamb marinated with the traditional spices like cumin powder, coriander, garam masala and any more to enhance the flavor with palatable aroma , baked perfectly in oven and served on the bed of roasted vegetables, fries sometimes or mashed potatoes with complementary sauces. It is traditionally eaten as it is but can be served with plain rice, roti or naan ( a kind of bread).

HISTORY

This dish is originated from the Indian subcontinent when all three regions are united together at the era of Mughals when they used to cooked whole lamb on the fire burning below and lamb is spiced up properly and bind to the wooden in a way so the heat can cooked the whole spiced up lamb and can be served in the Mughal grand dinner or get together. The leg is roast here nowadays in the oven where the same heat is given to the meat to tender.

INGREDIENTS

  • 1 Mutton leg
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 2 tbsp Ginger paste
  • 2 tbsp garlic paste
  • 2 tbsp coriander powder
  • 2 cups yogurt
  • 4 tbsp Lime juice

Ingredients for marination:

  • 1 cup Oil
  • 1 cup water
  • 1 cup Yogurt
  • 2 tbsp Lemon juice
  • 6 tbsp Green chili paste
  • 4 tbsp coconut powder
  • 1 tbsp Cumin powder
  • 2 tbsp coriander powder
  • 1 tbsp Black pepper powder
  • Salt to taste
  • 1/4 tsp Nutmeg powder
  • 2 to 3 cloves
  • 1 tsp Mace powder
  • 1 tbsp Garam masala powder
  • 1 tbsp Chaat masala
  • 6 tbsp vinegar
  • 1 tbsp Red chili powder

METHOD:

  • Take a mutton leg and cut it with sharp knife to place the cut so the spices went deep into the meat.
  • Take lemon juice, ginger garlic paste, salt and all the spices for marination and place it over the leg for marination
  • Mix all these ingredients well and marinate mutton leg in it for 6 hours or overnight.
  • In a steamer, steam mutton leg for one hour or until half of the meat is tender.
  • now add other ingredients over the mutton and place it in the oven that is preheated for 15 minutes at 200 degree Celsius and roast it for half hour.

Preparation Time: 2 hours

Cooking Time: 2 hours

Serve: 4-5 persons

Cuisine : Asian , Pakistan

Course : Main course

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