Here's how to make Slow-cooked Raan

1. Clean the lamb legs and prick with a fork, pat dry with a clean cloth or paper towel.

2. Mix the marinade ingredients together and apply evenly on the lamb legs. Keep aside for 30 minutes. Preheat the oven to 180°C/350°F. Transfer these lamb legs to a baking tray and add water to pan. Next cover the tray with a silver foil and cook in medium oven for 1 hour 30 minutes (check at regular intervals to ensure the meat does not overcook or the water dries out).

3. The correct stage of removing the lamb legs from the oven is when the meat leaves the bone on both ends and becomes tender. Remove from the oven, tear off the foil, cool, remove the lamb legs and strain and reserve the pan juices.

4. Make the gravy in a thick-bottomed, shallow, broad pan. Heat the oil. Add the tomato puree and cook till the oil comes on top. Now add the reserved pan juices, onion paste, garlic paste and cashew nut paste.

5. Cook for approximately 5 minutes and then transfer the lamb legs into this mixture and add very little water if necessary. On low heat cook for around 30 minutes covered with a lid.

6. Now add the kewra water and reduce the consistency of the gravy so that it becomes thick and of coating consistency. Turn off the heat and sprinkle with garam masala powder on top and cover with a lid to let it rest for 5 minutes.

7. To serve, first remove the bone from the lamb legs. Serve on a serving platter garnished with cucumber slices, tomato slices, 2 lemon wedges and the onion rings. Squeeze the remaining 2 lemon wedges on top of the lamb legs and sprinkle some remaining garam masala on top.

8. Serve immediately, garnished with the mint leaves.

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