Roast Leg of Lamb

People are always surprised when I tell them that many Indians eat red meat, especially goat. Raan is perhaps the most glamorous testament to this affection. The word raan refers to a goat’s hind legs, which are tenderized by the acids in a buttermilk- or yogurt-based marinade and then slow-cooked until the meat is falling off the bone. My take on this classic dish is made with lamb instead of goat—it’s so much easier to find and work with—and a mixture of nuts and white wine.