Bakri Eid Special Raan Roast
Celebrate Bakri Eid with this show-stopping Raan Roast recipe! A whole leg of lamb (Raan) is marinated in a rich blend of yogurt, ginger-garlic paste, and aromatic spices, then slow-cooked to succulent perfection. This recipe provides options for oven roasting and stovetop pressure cooking, ensuring tender and flavorful meat every...
Ingredients
For Marination:
- 1whole leg of lamb (raan), about 2.5–3 kg
- 1cupthick yogurt
- 2tbspginger-garlic paste
- 1tbspred chili powder
- 1tbspKashmiri chili powder (for color)
- 1tbsproasted cumin powder
- 1tbspcoriander powder
- 1/2tspturmeric
- Salt to taste
- 2Juice of lemons
- 2tbspvinegar
- 1tbspgaram masala
- 4tbspoil or melted ghee
Optional Additions:
- 1/2cupCrushed fried onions
- 2tspmeat tenderizer (if your meat is tough)
Garnishing:
- Fresh coriander and mint leaves
- Onion rings
- Lemon wedges
- Sprinkle of chaat masala
Nutrition (per serving)
Calories
84.4kcal (4.22%)
Protein
4.5g (9%)
Carbs
3.3g (1.21%)
Sugars
1.5g (3%)
Healthy Fat
2.4g
Unhealthy Fat
3.8g
% Daily Value based on a 2000 calorie diet
How to make Bakri Eid Special Raan Roast
Preparation:
Wash and pat dry the raan (lamb leg). Prick all over with a fork or make light slits with a knife so the marinade seeps in.
Make the marinade:
Mix all marinade ingredients in a large bowl until they form a smooth, thick paste.
Rub and rest:
Coat the lamb leg generously with the marinade, making sure it gets into all the cuts and grooves. Cover and refrigerate for at least 8 hours, preferably overnight.
Cooking Options:
Preheat oven to 180°C (350°F).
Place the marinated raan in a deep roasting tray. Cover with foil.
Roast for 2 to 2.5 hours, basting occasionally with pan juices.
Remove foil in the last 20–30 minutes to allow a golden, crisp finish.
Stovetop Pressure Cooker Method:
Sear the raan on all sides in a large cooker.
Add marinade and a little water. Cook on medium flame for about 45 minutes to 1 hour (based on size).
Let it cook down until the oil separates and the meat is tender.
Tandoor/Grill (Optional for smoky flavor):
Give the finished raan a charcoal smoke or sear on the grill for 5–7 minutes.
Serving Suggestions:
Serve hot with Sheermal or naan, mint chutney, kachumber salad, and raita.
Nutrition (per serving)
Nutrition (per serving)
Calories
84.4kcal (4.22%)
Protein
4.5g (9%)
Carbs
3.3g (1.21%)
Sugars
1.5g (3%)
Healthy Fat
2.4g
Unhealthy Fat
3.8g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
For extra flavor, add crushed fried onions to the marinade.
If the meat is tough, use meat tenderizer.
Basting the raan occasionally during roasting helps to keep it moist and flavorful.
FAQS
What is Raan?
Raan refers to a whole leg of lamb, typically slow-cooked and marinated in aromatic spices.
How long should I marinate the lamb?
For the best results, marinate the lamb for at least 8 hours or overnight to allow the flavors to fully penetrate the meat.
Can I use other cuts of meat for this recipe?
While this recipe is designed for a whole leg of lamb, you can adapt it for other large cuts of lamb or goat, adjusting cooking times accordingly.
What can I serve with Raan Roast?
Raan Roast pairs well with traditional accompaniments like Sheermal or naan, mint chutney, kachumber salad, and raita.
How can I add a smoky flavor to the Raan Roast?
After cooking, you can give the Raan a charcoal smoke (dhungar) or sear it on the grill for 5–7 minutes to add a smoky flavor.
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@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines, combining unexpected ingredients, and creating recipes that bring a fresh perspective to classic dishes. With a focus on sustainability, creativity, and flavor, Chefadora inspires readers to experiment in the kitchen and discover the joy of cooking with a sense of adventure. Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...
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