Name: Lamb Raan
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 3 black cardamom pods; 6 green cardamom pods; 2 cinnamon sticks; 16 black peppercorns; 25 ml lime juice, or more to taste; 2 tsp kabab masala; 40 g unsalted butter; 75 ml malt vinegar; Fried green chillies (optional); Extra kabab masala; Lime wedges; 35 g garlic (8–9 cloves); 30 g fresh root ginger; 1 bay leaf; ½ leg of lamb on the bone, 1.2–1.4 kg; 2 tsp fine sea salt; 1¾ tsp deggi mirch chilli powder

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Dishoom

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