Name: Spiced Whole Leg of Lamb (Sabut Raan)
Yield: Serves 6-8
Cuisine: Indian
Ingredients: 8 cm (3 inch) piece fresh ginger finely grated; 3 garlic cloves finely grated; 2 tbsp green papaya finely grated (optional); 3 spring onions coarsely chopped; 4 tbsp natural yoghurt; 1-2 tsp salt; 50 ml (2 fl oz) oil; 8 cm (3 inch) cinnamon stick; 2 green chillies sliced into julienne strips; 1.75-2.25 kg (4-5 lb) whole leg of lamb excess fat trimmed; 2 bay leaves; 2 fresh tomatoes quartered; fresh coriander finely chopped; 2 medium onions weighing about 225 g (8 oz), sliced; 1 tsp cloves; 1 tsp whole peppercorns; 1 tsp whole coriander seeds

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Rice, Spice and All Things Nice

By Reza Mahammad

Published 2006

About

This dish can be made either in the oven or cooked on the hob, whichever is more convenient. It could be described as an exotic alternative to the British roast, the main difference being the infusion of spices and the succulent texture achieved by allowing the flavours to marinate for several hours. In India, a whole leg of lamb is an indulgence, so it is usually only cooked in affluent households, or on special occasions.

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of