Shaan E Raan

Ingredients list for Shaan E Raan

• 1 (1 1/4 kg) Leg Of Kid Lamb
• 1 large Yogurt cut into rings
• 1 sprigs Fresh mint leaves
• For marinade
• 4-5 tablespoons Raw papaya paste
• 1 1/2 tablespoons Garlic paste
• 1 1/2 tablespoons Ginger paste
• to taste Salt
• For masala
• 1/2 cup Oil
• 6 large Onions chopped
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 4 large Tomatoes chopped
• 1/2 teaspoon Turmeric powder
• 2 tablespoons Coriander powder
• 1 tablespoon Roasted cumin powder
• 3-4 teaspoons Red chilli powder
• 1/4 teaspoon Green cardamom powder
• 1/2 tablespoon Garam masala powder
• 1 cup Yogurt whisked
• 2 tablespoons Fresh coriander leaves chopped
• to taste Salt

Method

1. Clean the leg of lamb and make slashes. Combine papaya paste, garlic paste, ginger paste and salt and apply it on the leg. Keep in a refrigerator to marinate for a few hours.
2. Heat oil in a pan. Preheat the oven to 180°C. Add onions to the hot oil and sauté on medium heat till light golden. Add ginger paste and garlic paste and continue to sauté. Add tomatoes and sauté.
3. Grease an oven tray and place the marinated leg of lamb on it. Add turmeric powder, coriander powder, roasted cumin powder, red chilli powder to the masala in the pan and continue to sauté.Add green cardamom powder, garam masala powder and mix.
4. Add yogurt and mix. Add coriander leaves and salt and mix. Pour this masala over the leg.
5. Cover with aluminium foil and keep the tray in the preheated oven. Cook at 180°C for forty to forty five minutes. Then lower the temperature to 140°C and cook for an hour.
6. Serve hot garnished with onion rings and a sprig of mint leaves.

Nutrition Info