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Raan Tandoori Recipe
|Leg of lamb||3 Pound|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Orange food coloring||1 Teaspoon|
|Turmeric powder||1 Teaspoon|
|Plain yogurt||5 Fluid Ounce|
|Garlic||4 Clove (20 gm)|
|Cayenne pepper||1 Teaspoon|
|Garam masala||2 Teaspoon|
|Ghee||1 Cup (16 tbs)|
Calories 1177 Calories from Fat 795
% Daily Value*
Total Fat 90 g137.7%
Saturated Fat 47.5 g237.3%
Trans Fat 0 g
Cholesterol 363.4 mg
Sodium 396.6 mg16.5%
Total Carbohydrates 24 g8.1%
Dietary Fiber 3.7 g14.9%
Sugars 9.3 g
Protein 69 g137.9%
Vitamin A 12.3% Vitamin C 48.6%
Calcium 15.2% Iron 38.9%
*Based on a 2000 Calorie diet
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.
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.
13)Slice the leg and serve hot.