Lamb Raan with Peppercorn and Nutmeg Recipe - Great British Chefs

Name: Lamb Raan with Peppercorn and Nutmeg Recipe - Great British Chefs
Total time: 210 min
Ingredients: 1 leg of lamb, weighing approx. 1.8kg – you could also use 2 shoulders, especially if buying spring lamb; 3 bay leaves; 3 cinnamon sticks; 3 green cardamom pods, or black cardamom pods; unsalted butter, melted, for brushing; fried onions, to garnish; pickled red onion, or finely sliced spring onions, to garnish; gold leaf, to garnish (optional); 4 tbsp of ginger-garlic paste; 1 tbsp of Kashmiri chilli powder; 2 tsp salt; 200ml of malt vinegar; 100g of fried onions; 1 tsp caster sugar; 200ml of tomato purée; 1 1/2 tbsp of black peppercorns, toasted in a dry frying pan for 30 seconds and coarsely crushed; 1/4 nutmeg, grated; 60ml of single cream; 1 tbsp of unsalted butter; salt, to taste; caster sugar, to taste; 30ml of rum, (optional)

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A masterclass in how acidity and slow-cooking can take lamb to the next level, raan is always a stunning showstopper. Vivek Singh’s recipe flavours the thick, r

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Ingredients

1 leg of lamb, weighing approx. 1.8kg – you could also use 2 shoulders, especially if buying spring lamb
3 bay leaves
3 cinnamon sticks
3 green cardamom pods, or black cardamom pods
unsalted butter, melted, for brushing
fried onions, to garnish
pickled red onion, or finely sliced spring onions, to garnish
gold leaf, to garnish (optional)
4 tbsp of ginger-garlic paste
1 tbsp of Kashmiri chilli powder
2 tsp salt
200ml of malt vinegar
100g of fried onions
1 tsp caster sugar
200ml of tomato purée
1 1/2 tbsp of black peppercorns, toasted in a dry frying pan for 30 seconds and coarsely crushed
1/4 nutmeg, grated
60ml of single cream
1 tbsp of unsalted butter
salt, to taste
caster sugar, to taste
30ml of rum, (optional)