Raan-E-Zeera: For the lamb lovers

The Raan-E-Zeera makes for a perfect centrepiece for most grand occasions. Rich and flavourful, the whole lamb leg is marinated and braised in a delicious blend of aromatic Indian spices and charred grilled in a tandoor.

Raan-E-Zeera

Ingredients:

900gms raan

5gms salt

50gms red chilli paste

2gms kachari powder

80ml malt vinegar

500gms ginger garlic paste

100ml oil

100ml ghee

20gms deggi mirch

5gms coriander powder

5gms cumin powder

100ml curd

2gms turmeric powder

5gms garam masala powder

2000ml lamb stock

5gms kebab masala

2nos green chilli

2nos wedges

Step 1

Prick the raan with skewer till soft.

Step 2

Marinate the lamb with salt, red chilli paste, ginger garlic paste, kachari powder and malt vinegar.

Step 3

In a copper utensil (lagan) heat ghee and add all of the masala one by one.

Step 4

Add sliced onion and fry till it is brown in colour.

Step 5

Add ginger garlic paste, red chilli paste, deggi mirch, coriander powder, cumin powder and raan.

Step 6

Cook the raan for some time till masala leaves the oil. Add curd and cook the masala.

Step 7

Add lamb stock and seal the copper utensils (lagan) with silver foil.

Step 8

Cook till the lamb is well done. Remove the raan from the gravy and strain the gravy.

Step 9

Skewer the lamb and cook in a tandoor.

Step 10

Serve with laccha onion, lemon wedges and green chilli.

*Disclaimer: The article has been provided by Chef Kamleshwar Prasad, Conrad Pune. The opinions expressed in this article are the personal opinions of the author. The facts and views appearing in this article do not reflect the views of Deccan Chronicle and Deccan Chronicle does not assume any responsibility and liability for the same.