Memsahib’s Lamb Raan

Name: Memsahib’s Lamb Raan
Yield: Serves 6
Cuisine: India
Ingredients: 3 green chillies, seeded; 2 teaspoons ground cumin; ½ teaspoon ground cloves; 1½ tablespoons lemon juice; 1 teaspoon cardamom seeds; 1 onion, roughly chopped; 4 garlic cloves, roughly chopped; 2 cm (¾ inch) piece of ginger, roughly chopped; 125 ml (½ cup) thick plain yoghurt; coriander (cilantro) leaves (optional); 250 ml (1 cup) thick plain yoghurt; 3 tablespoons blanched almonds; 1 tablespoon jaggery or soft brown sugar; 1 tablespoon jaggery or soft brown sugar; 1.7 kg (3 lb 12 oz) leg of lamb

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

About

This dish looks very impressive even though it can be made without much fuss. It is excellent for dinner or a special lunch, but it does need to be marinated overnight so the flavours can permeate the lamb. Serve it with a couple of vegetable dishes and some rice.

Ingredients

1.7 kg (3 lb 12 oz) leg of lamb

Asia
India
Dinner
Lunch
Spicy
Gluten-free

Method

Trim the excess fat from the lamb and stab the meat all over with a sharp skewer so that the marinade will penetrate.

To Make the marinade, grind the cardamom seeds to a fine powder using a spice grinder or pestle and mortar. Chop the onion, garlic and ginger to a paste with the green chillies in a blender or food processor. If you don’t have a processor, finely chop them with a knife,