Raan Roast,lambleg baked pakistani cooking

 

🇵🇰 Pakistani Raan Roast (Baked Leg of Lamb)

🕒 Prep Time: 15 mins (plus marination)

🕒 Cook Time: 2.5–3 hours
🍽 Serves: 6–8

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🥩 Ingredients:

For the Raan (Lamb Leg):

• 1 whole leg of lamb (2.5–3.5 kg), bone-in

• 1 tbsp raw papaya paste (or tenderizer)

• 2 tbsp lemon juice

• Salt to taste

For the Marinade:

• 1 cup yogurt (thick)

• 2 tbsp ginger-garlic paste

• 2 tsp red chili powder

• 1 tsp turmeric powder

• 2 tsp cumin powder (roasted and crushed)

• 2 tsp coriander powder

• 1 tsp garam masala powder

• 1 tsp black pepper

• 1 tbsp vinegar or lemon juice

• 2 tbsp mustard oil or ghee (for richness)

• Optional: 1 tsp smoked paprika or Kashmiri chili (for color)

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🥣 Instructions:

🔪 Step 1: Prep the Lamb

1. Wash and pat dry the lamb leg.

2. Make deep cuts (gashes) on both sides of the meat to let the marinade penetrate.

3. Rub with salt, lemon juice, and raw papaya paste. Let sit for 30 minutes.

🧴 Step 2: Marinate

1. Mix all marinade ingredients into a paste.

2. Rub this marinade thoroughly over the lamb leg, pressing into the cuts.

3. Cover and refrigerate for at least 8 hours or overnight for best flavor.

🔥 Step 3: Bake the Raan

Option A: Oven Baked

1. Preheat oven to 160°C (320°F).

2. Place lamb in a baking tray, cover with foil.

3. Bake for 2.5–3 hours, basting every 30–40 minutes with its own juices.

4. Remove foil in the last 20 minutes to brown the top. Optional: broil for 5 minutes.

Option B: Stovetop + Oven

1. Sear the lamb in a pan with some ghee/oil until lightly browned.

2. Transfer to oven and bake covered for 2–2.5 hours at 160°C.

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🌿 Optional Garnish & Serving Ideas:

• Sprinkle with chaat masala and lemon juice

• Garnish with fresh coriander, mint, sliced onions

• Serve with naan, rumali roti, or saffron rice

• Raita and green chutney on the side

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🔥 Pro Tips:

• For a smoky flavor, place a hot coal in a small foil cup inside the pan, add a drop of oil, and cover for 5 mins.