Roasted mutton raan is a sumptuous dish featuring a whole leg of mutton marinated in a blend of yogurt, spices, and aromatic seasonings. Slow-roasted to perfection, this tender and succulent centerpiece boasts a flavorful crust while retaining moistness within. The dish, originating from Indian cuisine, delivers a delightful combination of spicy, tangy, and rich flavors, making it a perfect choice for special occasions or gatherings.
Here’s a detailed recipe for you:
Ingredients:
- 1 whole leg of mutton (around 2-3 kg)
- 2 cups plain yogurt
- 4 tablespoons ginger-garlic paste
- 2 tablespoons red chili powder (adjust according to spice preference)
- 1 tablespoon turmeric powder
- 2 tablespoons garam masala
- 2 tablespoons coriander powder
- 2 tablespoons cumin powder
- 4 tablespoons lemon juice
- Salt to taste
- 4 tablespoons oil or melted ghee
- Sliced onions and lemon wedges for garnish
- Fresh coriander leaves for garnish
Instructions:
- Clean the mutton leg thoroughly and pat it dry using paper towels. Make small incisions all over the leg with a sharp knife.
- In a large mixing bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, lemon juice, salt, and oil or melted ghee. Mix well to form a marinade.
- Rub the marinade generously all over the mutton leg, ensuring it gets into the incisions. Cover the leg with the marinade completely. You can use a brush or your hands to coat the meat thoroughly.
- Place the marinated leg of mutton in a large dish or tray. Cover it with cling film or foil and refrigerate for at least 6-8 hours, or ideally overnight. This allows the flavors to infuse into the meat.
- Preheat your oven to 180°C (350°F).
- Remove the marinated mutton leg from the refrigerator and let it come to room temperature for about 30 minutes.
- Place the leg on a roasting rack in a baking tray. If you don’t have a rack, you can place it directly in the tray.
- Cover the mutton leg loosely with foil and place it in the preheated oven.
- Roast the mutton leg for about 2.5 to 3 hours, depending on the size of the leg and your desired level of doneness. Every 30 minutes, baste the leg with the juices collected at the bottom of the tray to keep it moist.
- Around the last 30 minutes of cooking, remove the foil to allow the leg to develop a beautiful golden brown crust.
- Once the mutton leg is cooked and tender, remove it from the oven. Let it rest for about 10-15 minutes before carving.
- Garnish the roasted mutton raan with sliced onions, lemon wedges, and fresh coriander leaves before serving.
Enjoy your flavorful and aromatic roasted mutton raan with naan, rice, or your choice of sides!
