Raan-e-Gulmarg

Name: Raan-e-Gulmarg
Prep time: 3 h 25 min
Cook time: 1 h 30 min
Total time: 4 h 55 min
Cuisine: Indian
Ingredients: Salt; 5 g/1 tsp Garam Masala; 20 g/2 Tbs Ginger; 450 g/1 lb Lamb; 5 g/1 tsp Black Cumin powder; 10 g/1 Tbs Black Peppercorns; 10 g/2 tsp Coriander powder; 3 g/½ tsp Clove powder; 4 Onions (medium size); 25 g/1 oz Cashewnuts (split); 3 Lemons; 2 g/⅓ tsp Nutmeg powder; 3 Eggs; 2 Green Chillies; 8 g/2 Tbs Mint; 2 Legs of Lamb (1 kg/2¼ each); Clear Lamb Stock to partially immerse lamb legs while roasting; 225 g/1 cup Yoghurt; 50 g/3 Tbs Garlic paste; 50 g/3 Tbs Ginger paste; 1 Egg (for eggwash); Groundnut oil to baste Raan and grease roasting tray; Groundnut oil to baste Raan and grease roasting tray; Clear Lamb Stock to partially immerse lamb legs while roasting

Preparation info

Serves:
10

Difficulty
Medium
Ready in
5 hr

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

Nutmeg-flavoured, cold leg of lamb, spiced with Shahi Jeera and coriander, and garnished with cashewnuts.

Ingredients

2 Legs of Lamb (1 kg/2¼ each)
1 Egg (for eggwash)
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Asia
India
Main course
Gluten-free

Method

Preparation

THE LAMB LEGS: Clean, remove the thigh and blade bones carefully by scraping along them, without cutting from the side, to make a pocket for stuffing.

THE MARINATION: Whisk yoghurt in a bowl. Pound pepper with a pestle. Mix pepper and the remaining ingredients with the yoghurt and rub the lamb legs with this mixture. Refrigerate for 3 ho