Raan in India, particularly in the Kashmir regions. This dish is prepared in a rich and fragrant marinade, composed of yogurt, spices and aromatic herbs which will allow the meat to be extremely tender. Slowly cooked, this lamb melts in your mouth while releasing its Indian flavors. Perfect for a gluten-free meal, this lamb raan is sure to be suitable for parties or a family meal.
Ingredients
For the lamb and the marinade
For cooking:
Preparation
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Step 1: Marinade
- In a large bowl, mix the yogurt, garlic, ginger, lemon juice, spices (turmeric, cumin, coriander, chili pepper, cardamom) and a pinch of salt and pepper. Incorporate the oil to obtain a homogeneous paste
- Place the leg of lamb in a large dish.
- Rub it generously with the marinade, making sure that it penetrates the incisions you previously made in the meat.
- Cover with cling film and leave to marinate in the refrigerator for at least 12 hours, ideally overnight.
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Step 2: Cooking
- Preheat your oven to 160°C.
- Arrange the sliced onions and bay leaves in a large casserole dish or baking dish. Place the marinated leg of lamb on top.
- Pour vegetable stock into the dish to maintain moisture during cooking
- Cover the casserole with a lid or aluminum foil.
- Cook the leg of lamb for 4 to 5 hours, basting regularly with the cooking juices to prevent it from drying out. The meat should be tender and fall apart easily with a fork.
- If your leg of lamb is not too large, you can cook it in the Ninja Foodi, in Slow Cook mode, for 5 hours.
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Step 3: Finishing and presentation
- Remove the lid in the last half hour of cooking to allow the meat to brown slightly.
- Serve hot, accompanied by basmati rice, or like me, with Jerusalem artichoke puree and sautéed chanterelles .
Note
The more marinated the lamb, the better it will be: so don't hesitate to prepare it the day before.
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