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INDIAN RECIPE: Slow Oven Raan

Serves 4
Preparation time: 5 hours
Cooking time: 2 hours

Ingredients for Slow Oven Raan:

  • 1 kg lamb (leg pieces)
  • 1 tsp red chili powder
  • Salt to taste
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 5 tbsp malt vinegar
  • 4-5 spring onions, chopped
  • 2/3 cup ginger, chopped
  • 2 tsp green coriander, chopped
  • 2 tsp mint, chopped
  • 2 tbsp garlic, chopped
  • ¼ cup cheese, grated
  • 1 tsp black cumin seeds
  • ½ tsp garam masala
  • 5 tbsp white butter
  • ½ cup onion rings
  • 1 cup pineapple, chopped
  • 1 tsp chaat masala
  • 2 tsp green chillies, chopped
  • 1 tbsp lemon juice

Directions for making Slow Oven Raan:

  1. Remove the thigh bone from the leg of the lamb. Marinate the lamb in a mixture of red chilli powder, salt, ginger and garlic pastes and half the malt vinegar. Keep aside for 4 hours.

  2. Mix onions, ginger, green chillies, coriander, mind and garlic. Add the grated cheese and black cumin. Stuff the leg of lamb with this mixture.

  3. Sew the open end of the leg with a needle and thread. Prick the leg with a fork.

  4. Arrange the leg in a big baking tray. Pour the remaining malt vinegar and sprinkle garam masala over it.

  5. Cover with aluminum foil. Roast in a preheated 175 degrees C oven for 1 ½ hours.

  6. Heat butter in a pan. Saute onion rings. Add chopped pineapple and chaat masala and green chillies. Mix well and remove from heat.

  7. Slice the leg open and pour the pineapple and onion mixture. Squeeze lemon juice on top and garnish with cucumber slices. Serve hot.

  8. Enjoy your Slow Oven Raan. Hope you love this Indian recipe.

INDIAN LAMB RECIPES | INDIAN MUTTON RECIPES

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