Preparation info
  • Serves


    • Difficulty


Appears in

By Shamil Thakrar, Kavi Thakrar and Naved Nasir

Published 2019

  • About

A wonderful dish of tender, slow-cooked raan (leg) of lamb, pulled into silky shreds and combined with a deliciously savoury masala. Apparently, it has a heritage going back to Alexander the Great’s battles in India. We serve it as a centrepiece, complemented with other dishes.

We suggest using a half leg of lamb (top end) as this fits into most casserole dishes, but the recipe is flexible, and will work with any cut of lamb leg on the bone – from four lamb shanks to a whole