Mutton Leg Roast (Raan)

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4.95 from 36 votes

Mutton Leg Roast (Raan)

Deliciously soft and juicy roast that is also reasonably spiced. So yummy!

Course Dinner Recipes, Main Course

Cuisine Indian, Pakistani, World

Keyword mutton leg roast

Prep Time 30

Cook Time 2 30

Resting time (marination) 4

Total Time 7

Servings servings

Calories 385kcal

Author Mariam Sodawater

Ingredients

Spice Mix

1½ tablespoon red chii flakes
1 tablespoon coriander
1 tablespoon cumin
1 teaspoon black pepper
1 teaspoon garam masala powder
1 teaspoon salt

Marination

2 kg mutton leg
4 tablespoon lemon juice
1 tablespoon ginger paste
1 tablespoon garlic paste
½ cup yogurt

Gravy

⅓ cup cream
¼ cup chilli garlic sauce or ketchup

Tempering

2 tablespoon oil
1 tablespoon chopped garlic
½ teaspoon cumin
6 red button chilies
12 curry leaves optional

Instructions

Spice Mix:

In a pan roast round red chilli, coriander and cumin seed for 30 second until fragrant.
Add red chilli powder, all spice powder and salt. Give it a stir and transfer to a food processor.
Grind the mixture into a fine powder. Spice Mix is ready.

Marinate:

Mix spice mix, lemon juice, ginger, garlic and yogurt in a bowl. Set aside.
Wash the mutton leg thoroughly, and leave the leg in the colander to dry. Pat dry with kitchen towel in needed.
Poke the mutton leg all around with a fork. And insert deep cuts across the grains. (Video is helpful here.)
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.

Instructions to cook on stove

Cook the mutton leg in a wide pot with 2 cups of water. Keep the heat on medium low and cover the pot tightly to seal the steam.
The mutton leg will take 2-3 hours of cooking time. Keep checking at intervals of 30 minutes and adjust heat as needed. Flip the mutton leg once while cooking. Meat should get fully tender. Do not dry all gravy. We will use it to make gravy.
Mix cream and ketchup (or chili garlic sauce) into the gravy and mix well.
In a pan heat oil and add chopped garlic. When garlic is golden add cumin, chillies and curry leaves. Let all crackle then pour tempering evenly over mutton leg.
Heat raan throughly on the stove for 7-10 minutes on medium heat and then Then serve on the bed of lettuce. Garnish with egg slices and slim chips.

Instructions for Oven

Preheat oven to 170°C/335°F (standard) or 150°C (fan). 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. Add extra water if it has almost dried up. Check after 1.5 hours. (Watch video)
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 (if making) mix cream and ketchup (or chili garlic sauce) into the gravy and heat in the oven for 5 minutes. Or if there is a lot of water in gravy consider simmering gravy in a pan on high heat then add ketchup and cream.
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. Add gravy to the plater and serve.

Video

Notes

ROASTING TIME:

Baking time will depend on the weight of the mutton leg and the age of the lamb. I recommend using the mutton leg that weighs about 1.5-2 kg for this recipe. The baking time would be 2.5-3 hr covered and 30 minutes uncovered.

If using mutton leg bigger than 2 kg add 30 minutes extra in covered time for every ½ kg. Cooking time in a pot on the stovetop is almost the same as baking time except you skip the uncovered cooking time. These times are estimates always check with the fork to be sure of tenderness.

The larger mutton leg has more meat on top. Partially submerge the meaty side in the water for quicker cooking. You'll need extra water in the baking tray for the larger mutton leg.

VARIATION

Glazed leg without gravy: Mix ketchup and cream in a bowl. Instead of making gravy cover the leg with ketchup and cream sauce. And roast in a preheated oven at 300 F for 7 minutes. Finish with tempering.
You can use beef broth instead of water in the baking tray or pot to make more flavorful gravy.
You can add potatoes and carrots towards the end in the baking tray for some roasted sides.

Nutrition