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lamb leg roast recipe
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4.84 from 12 votes

Mutton Leg Roast | Raan Roast

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 15 minutes
Cook Time 2 hours
Resting time (marination) 12 hours
Total Time 14 hours 15 minutes
Servings 6 servings
Calories 696kcal


Spice Mix

  • 6-8 whole round red chillies
  • 1 tablespoon coriander
  • 1 tablespoon cumin
  • 1 tablespoon red chilli powder
  • 1 teaspoon Garam Masala Powder
  • 1 teaspoon salt


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


  • cup cream
  • 3 tablespoon chilli garlic sauce or ketchup


  • 2 tablespoon oil
  • 1 tablespoon garlic
  • ½ teaspoon cumin
  • 3 green chillies
  • 12 curry leaves
  • ½ cup water to spread over baking tray


  • Onion rings
  • Lemon wedges


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 mixture into a fine powder. Pass the powder through a seive and grind the remains once again. Seive again. Then discard the remains.
  • Spice Mix is ready.


  • Mix spice mix, lemon juice, ginger, garlic and yogurt in a bowl. Set aside.
  • Wash the mutton leg thoroughly, and leave the leg in colander to dry.
  • Poke the leg all around with a fork.
  • Then apply spice mixture throughly all over the leg.
  • Cover with cling wrap and store in fridge over night. (8-16 hours)
  • Next day, cook the mutton leg in 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.
  • When mutton leg is absolutely tender. Remove from heat and set aside.
  • Mix chilli garlic sauce, cream and remaining gravy from mutton leg in a bowl and cover all over the mutton leg.


  • 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.

Cook on stove:

  • Heat raan throughly on stove for 7-10 minutes on medium heat and then serve onion slices and lemon wedges.

Cook in oven.

  • Preheat oven at 300 F. Transfer raan with gravy over a baking tray. Add little water if there is no gravy in tray.( The water in tray will stop the gravy from burning.) Bake mutton leg for 10 minutes until roasted. Serve with lemon wedges, onion rings and chutneys.


Calories: 696kcal