Try this recipe for Eid: Hunter's raan or leg of lamb
This show-stopping dish gives you succulent lamb blended in aromatic spices
| PREP TIME | 24 h |
|---|---|
| COOK TIME | 2h |
| SERVES | 4 |
For the marinade
100gm ginger garlic paste
40gm degi mirch powder
100ml white vinegar
800gm whole lamb leg
For the Braising
3 tbsp oil
2 tsp whole spices (cardamom, cloves, cinnamon, bay leaf)
200g onion, sliced
50gm hung yoghurt
50ml water
2 tsp ground cumin
4 tsp ground coriander
2 tsp salted butter
2 tsp chaat masala
2 tsp ground garam masala
2 tsp lemon juice
Sliced radish and micro herbs, to serve
1. In a bowl, mix together the ginger garlic paste, degi mirch powder and white vinegar and marinate the lamb overnight.
2. The next day, heat the oil in pan and add the whole spices and onion. Sauté for 15 minutes until brown.
3. Add the marinated lamb with the yoghurt, water, cumin and coriander. Season with salt and simmer for 90 minutes, until the lamb is tender.
4. Remove the lamb from the braising liquid. Taste and adjust the seasoning of the liquid with butter, chaat masala, garam masala and lemon juice.
5. Serve the lamb with the braising liquid, garnished with radish and micro herbs.
TIP: The relatively mild degi mirch powder is made by grinding together dried red chillies and capsciums. An easy substitute is paprika, although purists will say the flavour is very different!Tel u
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