How to make Shaan E Raan -

This marinated leg of lamb cooked in a deliciously spicy masala has that touch of royalty

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Leg Of Kid Lamb (मटन की टंगड़ी), Yogurt (दही)

Cuisine : Uttar Pradesh

Course : Main Course Mutton

You can also find more Main Course Mutton recipes like Kosha Mangsho Mutton Jalfrezi Nalli Nihari - SK Khazana Masoor Dal Keema

Shaan E Raan

Shaan E Raan Recipe Card


The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 3.30-4 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Shaan E Raan Recipe

  • Leg Of Kid Lamb 1 (1 1/4 kg)

  • Yogurt cut into rings 1 large

  • Fresh mint leaves 1 sprigs

  • For marinade

  • Raw papaya paste 4-5 tablespoons

  • Garlic paste 1 1/2 tablespoons

  • Ginger paste 1 1/2 tablespoons

  • Salt to taste

  • For masala

  • Oil 1/2 cup

  • Onions chopped 6 large

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Tomatoes chopped 4 large

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 2 tablespoons

  • Roasted cumin powder 1 tablespoon

  • Red chilli powder 3-4 teaspoons

  • Green cardamom powder 1/4 teaspoon

  • Garam masala powder 1/2 tablespoon

  • Yogurt whisked 1 cup

  • Fresh coriander leaves chopped 2 tablespoons

  • Salt to taste


Step 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.

Step 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.

Step 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.

Step 4

Add yogurt and mix. Add coriander leaves and salt and mix. Pour this masala over the leg.

Step 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.

Step 6

Serve hot garnished with onion rings and a sprig of mint leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.