We wish we had smelly-vision for this one - it is one of the most glorious smelling delights we have made in a long time! The beauty of this one is you can do all the marinating at home, then put the lamb into a big gripseal bag and transport in your cool box for a first night camping treat! Get the fire/BBQ going first and then then cook the hunk of meat whilst you are putting up the tents. Nothing will spur your scamps into helping more than the delectable wafts of your amazing Fire Roasted Lamb Raan across the campsite - no helping, no feasting once the jobs are done!!
Lamb Raan is a traditional Indian dish renowned for its rich flavours and tender texture. Hailing from the Mughlai cuisine, Lamb Raan is a culinary masterpiece characterized by its succulent leg (or shoulder in our case!) of lamb marinated in a fragrant blend of spices and yogurt, then slow-cooked to perfection. The marinade typically includes a medley of aromatic ingredients such as ginger, garlic, chili, coriander, cumin, and garam masala, infusing the meat with a depth of flavour that tantalizes the taste buds. After marinating, the lamb is often roasted or braised, allowing the spices to penetrate deeply into the meat, resulting in a dish that is both flavourful and tender. Lamb Raan is often served as a centrepiece at special occasions and festive gatherings, where its exquisite taste and impressive presentation never fail to captivate diners. Whether enjoyed alongside fragrant rice, naan bread, jacket potatoes or accompanied by cooling yogurt-based sauces, Lamb Raan stands as a testament to the culinary heritage and mastery of Indian cuisine. Keep reading for our delicious and easy recipe.
We don't dictate amounts or cooking times - we are all adults here and know when something is done to our liking and you know your happy spicing levels! As for length of cooking time - that all depends on your cooking method. This particular recipe lends itself to lots of ways of cooking - we went for BBQ this time, but over a fire or in the oven will also work brilliantly! You want relatively low and slow to get the most tender meat (especially if you go for shoulder over leg, which we did). We had the BBQ, over coals, at about 180 degrees centigrade and it took about 3 hours.
Ingredients:
Shoulder of lamb (or leg!)
Greek yoghurt, enough for a good smear over all of the meat
Garam Masala, to your taste - we used about 1 tbsp
Chilli powder, to your taste - we used about 1.5 tsp
Saffron, to your taste - we used about 5 stamen
Garlic cloves, crushed - we love garlic, so used about 5 cloves
Root ginger, peeled and grated, we used about 1tbsp
Rock salt, to taste
Method:
Mix the spices, oil, garlic, ginger and salt thoroughly into the yoghurt and smear all over the lamb. The place into a bowl/on a plate and cover in the fridge for at least 2 hours, but overnight if at all possible to really infuse the meat with flavour.
Bring out of the fridge whilst you get the coals going to bring up to room temp.
Place onto the grill and cook relatively low and slow until the juices run clear and the outside is beautiful and roasted.
If you are collecting juices underneath, then basing every 30 mins or so really enhances the flavour.
When you are happy, take off the flames and let it rest for a little while before cutting into thick slices, or rough chunks depending on how well it fall apart! There won't be much time to worry about your presentation as the hoards will decent and devour instantly!
Beautiful served with rice, naan or in brioche buns with salad and coleslaw. We went for fluffy jacket potatoes that we had also done on the BBQ - simple oil and salt rub on the outside and they took about an hour. Rather than salad this time, we decided to add cumin and parmesan courgettes.
Honestly, our Fire Roasted Lamb Raan smells and tastes like you must have been slaving over it for hours - but really it is as simple as smear, marinade, cook. Easy peasy! Let us know what you think in the comments.
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