Indian Lamb Roast (RAAN)!!!
I don’t think this recipe requires any introduction and description. All one requires is to take a bite and forget the rest of the world.
Lamb cut into huge chunks of approximate 200 grms each piece – 2 kg, Lemon 2 whole, ginger garlic paste 4 tabsp, turmeric 1 tsp, chilli powder 4 to 5 tsp, coriander cumin seeds powder 3 tsp, chat masala 2 tsp, garam masala 2 tsp, cardamom powder 3 tsp, sugar 4 tsp, salt to taste. Oil 5 to 8 tabsp. Onions finely chopped 3 large, tomatoes 2 large chopped, coriander leaves chopped 1 cup. Hung curds 2 cups. Optional veggies – potatoes, small whole onions and chunks of carrots.
Slit the lamb and marinate it with lemon, ginger garlic paste and dry spices. Season it with salt and sugar. Keep it aside for a couple of hours.
In a wok, heat 2 to 3 tabsp of oil and sauté the onions till brown. Now add the tomatoes and coriander leaves and sauté till it blends into the fried onions. Stir-fry till the oil oozes out.
Now take an iron wok or pan heat the remaining oil. Fry the marinated lamb one piece at a time on high flame so that the moisture is locked in and the lamb gets only the charred color. It takes not more than 3 to 4 mins to get the required colored on the lamb.
Now add the curds into the onion tomato mixture and mix well. It will have a nice thick curried look. Now dip in all the fried lamb into it and thoroughly coat every piece with the mixture.
Transfer all the lamb into a large baking tray and one can add the chunks of veggies like onions, potatoes and carrots. Cover the baking dish with a foil. Slow roast the lamb for a couple of hours in an oven on 180 to 200 degrees.
When it is well done discard the foil and put the oven on grill mode and roast it till the liquid dries up and the lamb is all crisp on the outer side and soft juicy inside.