Raan Tandoori Recipe
Ingredients
Leg of lamb-3 pounds
Salt- to taste
Lemon juice -1/2 cup
Orange food coloring-1 teaspoon
Turmeric powder -1 teaspoon
Dash of asafoetida powder
Plain yogurt-1 (5fluid ounces) carton
Black peppercorns -8
Cloves-8
Onions-2 large
Garlic-4 cloves
Green ginger-1 (2 inch) piece fresh
Cayenne pepper-1 teaspoon
Garam masala-2 teaspoons
Ghee-1 cup, melted
Directions
GETTING READY
1)Trim lamb and remove the skin and fat.
2)Take a large platter and put the lamb and apply a coat of salt and lemon juice.
3)Let it marinate for an hour.
MAKING
4)Using a sharp knife make gashes on the leg all over.
5)Make a paste of next 4 ingredients and apply it on the leg.
6)Insert cloves and peppercorns in gashes.
7)Make a paste of onion, garlic and ginger and add cayenne.
8)Coat the leg with this mixture and leave it overnight.
9)Take a baking tray and grease it. Place the leg on it and cook at 325 degrees for 2 hours.
10)Add ghee to the remaining marinade and baste the leg with it every 30 minutes. Turn it over.
11)After 90 minutes, take out the tray and arrange garnishing of your choice such as sultanas, cashews, almonds and saffron strands on the top side of the leg and return the tray to the oven.
12)Cook until meat is tender and is brown in color.
SERVING
13)Slice the leg and serve hot.
1)Trim lamb and remove the skin and fat.
2)Take a large platter and put the lamb and apply a coat of salt and lemon juice.
3)Let it marinate for an hour.
MAKING
4)Using a sharp knife make gashes on the leg all over.
5)Make a paste of next 4 ingredients and apply it on the leg.
6)Insert cloves and peppercorns in gashes.
7)Make a paste of onion, garlic and ginger and add cayenne.
8)Coat the leg with this mixture and leave it overnight.
9)Take a baking tray and grease it. Place the leg on it and cook at 325 degrees for 2 hours.
10)Add ghee to the remaining marinade and baste the leg with it every 30 minutes. Turn it over.
11)After 90 minutes, take out the tray and arrange garnishing of your choice such as sultanas, cashews, almonds and saffron strands on the top side of the leg and return the tray to the oven.
12)Cook until meat is tender and is brown in color.
SERVING
13)Slice the leg and serve hot.
