This being my first recipe on the blog, had to be an in-house favourite. The Achari Raan, one of our discoveries, inspired and reimagined from the recipe of my dear friend Henny Lubecke, who taught me Lamb leg roast with Mediterranean spice rub.
We have made this (with various versions) many a time at home for get-togethers with friends & family. And, it’s been so difficult for them to decide as to which version is the best, as all are irresistibly delicious. Leg of Lamb will definitely be the star attraction on your party table. This can be teamed up with salads on the side, and pita or roti or bread or even just flavoured rice. Here I have teamed raan with Roti Jala also known as Malaysian net crepes & they seemed like a match made in heaven.
The secret to a perfectly baked leg of lamb/raan is in its long marination and slow cooking. This recipe calls for a good 8-10 hours of marination and baking for 2-3 hours.
While picking a lamb leg/raan, ideally take a small to mid-size, with little fat on. Also, ensure that it fits the roasting pan of your oven, else you may get it cut it to the desired size of the pan by the butcher, and arrange it in the pan.
The achari spice mix can be made at home or you may also use the commercially available ones from the super markets. I have tried both, and they have come out equally good.
Very excited to share my first recipe with you all, do share your feedback if you happen to try it out
Achari Raan
Ingredients :
A lamb/mutton leg ( the measures are for a 2.5kg raan)
Ginger Garlic paste : 100 gms each
Thick yoghurt : 1 cup
Smoked and cooled Mustard oil : half cup
Peeled garlic cloves : a handful
Potatoes : 3, cut in big chunks
Onions : 3, cut in big chunks
(optional: Carrots, zuchinni etc in chunks)
Ingredients for the achari spice mix
Whole red chillies (dry): 9-10 nos
Fennel seeds: 3 tbsp
Coriander seed: 1tbsp
Cumin seeds: 3 tbsp
Mustard seeds: 3tbsp
Carrom seeds:1/2 tsp
Nigella seeds: 1 tsp
Turmeric powder: 1/2 tsp
Asefotida: 1/4 tsp
Dry mango powder: 2 tsp
Salt: 3-4 tbsp
In a thick bottom pan, dry roast the red chillies, fennel seeds, coriander seeds, cumin seeds, mustard seeds, carrom seeds & nigella seeds till lightly fragrant. Set aside to cool completely. Dry grind to a coarse powder & mix in the remaining ingredients. Store in an airtight jar.
or
2 packets of Achari gosht masala
Method:
While buying the raan, do not discard the fat, instead slice the fat and keep them aside to use while baking.
Wash, clean & pat dry the raan thoroughly. Make gashes with a pointed knife on the raan.
Mix the achari spice mix, ginger garlic paste, yoghurt & the mustard oil in a big bowl.
Take a baking pan, which can fit the raan, Line it with thick layers of baking foil (keep some extra as you will need to wrap & seal the raan completely in it.
Transfer the pat dried raan into the foiled baking pan. keep the slices of fat under the raan.
Pour the marinade and massage the raan well with both ur hands. Fill the gashes on the raan with cloves of garlic. Cover & let it sleep overnight or 8 to 10 hours in the refrigerator.
Pre heat the oven to 250c, Open the foil, and place the fresh cut onions & potatoes randomly over, under & besides the raan and wrap the foil completely sealed. It should be thoroughly sealed.
Place the raan in the preheated oven for 1 hour. After an hour, reduce the oven temp to 120c and let it bake for another hour. Check with an oven thermometer for the doneness of the meat. Baking time may vary on the meat size & the oven. When done, take it out and open the foil carefully (as the steam might burn u). Transfer onto a serving platter & serve hot.
Pausha KP 