Indian-spiced leg of lamb (Raan) recipe
A truly showstopping dish that's super easy to make.
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Cooking tools:
- Blender
- Kitchen scale
- Carving knife
- Pastry brush
- Slotted spoon
- Saucepan
- Chef's knife
- Mixing bowl
- Tray
- Plate
- Serving platter
- Spoon
- Measuring spoon
- Measuring cup
- Oven
- Stove
- Refrigerator
Ingredients
- 4 tbsp grated raw green papaya
- 10 strands good-quality saffron, infused in 1 tbsp tepid milk
- 6 tbsp clotted (heavy) cream (or reduced milk khoa)
- 3 tbsp kewra water (pandan or screw pine essence)
- 1 1/2 kg leg of lamb
- 200 g ghee, melted
- 100 g onions, thinly sliced into half moons
- 100 g full-fat natural (plain) yogurt
- 3 tsp salt
- 2 tsp chilli powder
- 2 tbsp ground coriander
- 1 tsp ground garam masala
- 1 tsp ground white pepper
- 4 tbsp gram (chickpea or besan) flour
- 1 tbsp ground almonds
- 1 tbsp poppy seeds
- 0.2 tsp cardamom
- 0.2 tsp ground mace
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