The recipe is simple, the trick in making raan roast is the soft melt-in-the-mouth meat that you get from this recipe.
Raan is a feast to be enjoyed especially in Eid ul Adha. Amongst all meat, I'm a big fan of mutton and the melt-in-the-mouth tenderness of this meat.
2 hrs 30 mins
Heat a pan and dry roast cumin, coriander, and pepper for 30 seconds. Now, also add powdered spices. Roast for 2-3 seconds and transfer to a food processor.
In a mixing bowl take sugars and oil. Mix together with a hand whisk. (You can use ¼ cup extra sugar for sweeter brownies.)
Make the marinade by mixing spice mix, ginger, garlic, lemon, yogurt, and 2 tablespoons in a bowl. Set aside.
Poke holes in the mutton leg so the marinade can seep in easily. Also, apply deep cuts across the grains about 1 inch apart.
Rub the marinade all over the mutton leg and marinate it for at least 4-6 hours at room temperature or 12-18 hours in the fridge.
Add thick slices of an onion and whole garlic cloves to the baking dish. This will help raise the mutton leg above water.
Place the mutton leg over the onion slices. And add about 1½ cups of water to the baking tray. Cover the baking tray with the foil and bake covered for 2.5 hr or until fully tender.
Instructions for stove top: Add two cups of water and mutton leg in a large pot. Seal the pot tightly and cook on medium heat for 2-3 hours.
Instruction for Oven continues: Now roast the mutton leg uncovered for 25-30 minutes until browned.
Remove the mutton raan from the baking tray and transfer the platter.
For Gravy: Mix cream and ketchup into the gravy and heat in the oven for 5 minutes. Then add ketchup and cream. Then serve.
For Tempering: Heat oil in a small pan and add all ingredients of tempering. Cook for 1 minute on medium heat. Then pour tempering over the raan roast.
By Mariam Sodawater