Lucknow leg of lamb

Lucknavi raan is a slow roasted lamb dish. It has a delicate taste that enhances the flavour of the meat and is very visually appealing. A special occasion dish.

leg of lamb, lucknow style, shank in, on serving platter

prepare: 30

cook: 4 5

marinate: 2

total time: 2 4 35

difficulty: complex

yield: 4 servings

calories: 491 kcal

diet: gluten free

cuisine: awadhi, Indian

equipment

roasting pan with lid

ingredients

1.5 kg lamb leg - butterflied and shank in

first marinade

½ green papaya
150 ml yoghurt

second marinade

2 tsp cumin seeds
1 nutmeg - broken open
1 stick cassia
9 green cardamom pods - broken open
1 tsp cloves
2 blades mace
6 dried Kashmiri chillies
2 tsp almonds - slivered
3 tbsp chickpea flour - (besan)
½ tsp salt
2 tbsp ghee

to cook

1 red onion - very finely sliced into rings
6 cloves garlic - very finely sliced
375 ml water
1 tbsp chickpea flour - (besan)

to serve

½ tsp garam masala
½ tsp salt
½ tsp Kashmiri chilli powder
1 cup coriander leaves
2 papadoms - cooked and crushed

instructions

first marination

Blend papaya flesh and yoghurt into a paste. Cut gashes into the meat and work the paste into the surface of the meat. Cover, and refrigerate overnight.

second marination

Roast the whole spices for the second marinade in a hot pan until aromatic. Set aside. Roast the almonds until light brown, allow to cool, and then add to whole spices. Grind to a fine powder.
In a small frypan, roast the besan, stirring continually until it becomes a pale brown in colour. Allow to cool, then add to the ground spices. Add the salt and mix well.
Remove the meat from the refrigerator, and gently remove any excess papaya and yoghurt marinade.
Pour spices over both sides of the meat, and work well into the surface and gashes. Put any excess into the middle of the meat with the ghee. Roll the butterflied leg, and use kitchen twine to tie the leg back into its original shape. Cover, and refrigerate overnight or longer.

to cook

Remove lamb from refrigerator and allow to come up to room temperature.
Preheat oven in conventional mode (ie no fan) to 170 °C
Place the onions and garlic in the bottom of a roasting pan just large enough to hold the lamb leg. Place lamb fat side up onto the onions and garlic, then carefully add the water to the pan without washing the spices from the meat.
Cover the dish then place into the oven and cook for three and a half hours. Baste the meat with pan juices every 30 minutes.
After this time, remove the lamb from the oven and increase the oven heat by turning on the fan, if it has one, or raise the temperature to 190 °C.
Turn the lamb over very carefully. Place the pan on the top shelf of the oven, uncovered, and cook for a further 20 minutes, basting the meat with the juices every 5 minutes. This should give the lamb a dark crust.
Carefully remove the lamb from the pan and arrange it on a platter. Cover, and leave to rest for 20 minutes.
Place the roasting pan on the stovetop on medium high heat Sprinkle the chickpea flour into the juices and mix well. Cook for five minutes stirring continuously to make a thick gravy.

to serve

Pour half of the gravy over the meat. Put the rest in a bowl at the side of the meat. Put small mounds of garam masala, salt, and Kashmiri chilli powder beside the dish for the guests. Sprinkle with coriander and crushed papadom and serve.

notes

This recipe is improved by increasing the time allowed for the second marination where the spices are used. You may consider marinating for several days.
Turning and removing the cooked lamb from the roasting pan needs care, or it may fall apart. Use a large, flat spatula, and large tongs.

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