Roasted Leg of Lamb with Raisin-Mint Sauce

Raan

Preparation info

  • Serves

    8

    • Difficulty

      Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

A specialty of Pakistan and Lucknow, raan is often roasted in tandoors or makeshift grills. In India, this special-occasion dish often requires a long marinating time because the meat used is mutton—a mature sheep—or goat. Cooks apply ground unripe papaya to the meat because the chemical papain, a natural tenderizer present in the fruit, breaks down the tough tissues to yield fall-off-the-bone meat when it is cooked.

However, lamb in Western countries is quite tender, making