Lamb Raan: an Indian leg of lamb recipe for the holidays.

Raan , resulting in incredibly tender meat. Slow-cooked, this leg of lamb melts in your mouth, releasing its full Indian flavor. Perfect for a gluten-free meal, this lamb raan is sure to please at parties or for a family dinner.

Preparation time: 15 minutes

Cooking time 4.5 hours

Rest time: 12 hours

Total time 16 hrs 45 mins

Cooking method: Ninja Foodi , Traditional

Difficulty: Beginner

Servings: 6

Ingredients

For the lamb and the marinade

1 leg of lamb (approximately 2 kg)
250g of plain yogurt
4 crushed garlic cloves
1 piece of fresh ginger (5 cm)
2 Tbsp lemon juice
1 tbsp of turmeric
1 tablespoon of cumin
1 tbsp ground coriander
1 tsp chili powder (adjust to taste)
1 tsp of ground or crushed cardamom
1 cinnamon stick
Salt and pepper to taste
2 Tbsp of vegetable oil

For cooking:

1 onion, sliced
2 bay leaves
500 ml gluten-free vegetable stock

Preparation

1
Step 1: Marinade
- In a large bowl, combine the yogurt, garlic, ginger, lemon juice, spices (turmeric, cumin, coriander, chili powder, cardamom), and a pinch of salt and pepper. Stir in the oil to form a smooth paste
- Place the leg of lamb in a large dish.
- Rub it generously with the marinade, making sure that it penetrates well into the incisions you have previously made in the meat.
- Cover with cling film and leave to marinate in the refrigerator for at least 12 hours, ideally overnight.
2
Step 2: Cooking
- Preheat your oven to 160°C.
- Place the sliced onions and bay leaves in a large casserole dish or ovenproof dish. Place the marinated leg of lamb on top.
- Pour the vegetable broth into the dish to retain moisture during cooking
- Cover the casserole dish 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 easily fall apart with a fork.
- If your leg of lamb is not too big, you can cook it in the Ninja Foodi, in Slow Cook mode, for 5 hours.
3
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 a purée of Jerusalem artichokes and sautéed chanterelles .

Note

The longer the leg of lamb marinates, the better it will be: so don't hesitate to prepare it the day before.

Keywords: Gluten-free lamb raan, Indian lamb recipe, leg of lamb recipe, world holiday recipe