This raan or mutton leg roast recipe is incredibly simple and delicious.The secret to making raan roast is the soft, melt-in-your-mouth meat that this recipe produces. The recipe is straightforward.
Eid ul Adha is a great time to feast on Raan.Mutton is my favorite type of meat because of its melt-in-your-mouth tenderness.You’ll love the outcome if you follow this recipe exactly.Although many visitors requested instructions for making mutton raan in the oven, I can assure you that both methods are delicious and tender. I normally prepare mutton raan in a pot.
Due to my discussion of both approaches, the recipe may become slightly ambiguous.The baked version of this recipe can be found in the video.Even so, the stovetop version is fairly straightforward.In Urdu, the leg of mutton is called raan.Both terms are used interchangeably throughout this post.
Tenderise:Marination is an excellent step without the use of commercial tenderizers for a flavorful, soft, and juicy raan recipe.We are using yogurt and lemon juice to naturally tenderize the meat.Give the lamb leg a decent 6-12 hours of marination.Additionally, you’ll be able to savor a tender mutton leg roast.
Warm water:In the oven or in a pot, we use wet heat to cook the mutton leg (raan), which makes the meat tender and juicy.
Tempering:The flavor and tempting aroma of the spiced tempering completes the dish.
Gravy:The step of making the creamy raan gravy is optional but essential.It makes a delicious meal that can be served with rice or bread.
INGREDIENTS The mutton raan recipe uses common Indian spices that you probably already have at home or can easily find at an Indian grocery store.Keep in mind that whole spice can always be substituted for ground spice with some taste loss.
Selection of meat:The mutton leg itself is the recipe’s most important ingredient.A mature goat’s meat is tough and hard to tenderize.The equivalent is valid for wild mountain goats.
It can be helpful to obtain meat from a younger goat (at least 2.4 years old, not young).For the appropriate meat, ask your butcher.In the image above, I ask the butcher to cut the leg bone into smaller pieces so it can fit in the pot or pan.
Spice Blend:I used cumin, coriander, chili flakes, pepper, and garam masala in a spice mix for this raan roast.You can make it in advance by a few days.More discretionary add-ins for raan zest blend are 1 tablespoon parched coconut and ½ tablespoon fennel seeds (sauf).
Garlic and ginger:Both aid in enhancing the flavors and controlling the meaty odors.
The yogurt and lemon add tang to the raan roast and make it more tender.
Spices for balancing:These button chilies or dried red chilies like Thai or Peri-peri can be substituted for cumin and garlic, both of which are readily available.
The spices in the gravy are reduced and the gravy is thickened with the assistance of ketchup and creamy.
Make the marinade and spice mix:
Dry roast the pepper, coriander, and cumin for 30 seconds in a hot pan.Now, add salt, red chili flakes, and garam masala powder as powdered spices.Transfer to a food processor after roasting for 2 to 3 seconds.
Make a fine powder by grinding the spice.If necessary, strain the spice mixture through a fine sieve, then discard the remainder.Spice Mix has arrived.
In a bowl, combine the spice mix, ginger, garlic, lemon, yogurt, and two tablespoons of the marinade.Place aside.
Make holes in the leg of the mutton so that the marinade can easily seep in.Additionally, make 1 inch-apart deep cuts across the grains.
Cooking and roasting:
The mutton leg should be marinated for at least 4-6 hours at room temperature or 12-18 hours in the refrigerator. Rub the marinade all over the leg.
Oven operating instructions:Preheat the oven to 150°C (fan) or 170°C (335°F) (standard).The baking dish should be filled with whole garlic cloves and thick onion slices.The mutton leg will rise above the water thanks to this.
Over the onion slices, place the mutton leg.Additionally, add 112 cups of water to the baking sheet.Cover the baking plate with the foil and prepare covered for 2.5 hr or until completely delicate.If it’s nearly dry, add more water.After 1.5 hours, check.
Stovetop instructions:In a large pot, add two cups of water and the leg of mutton.Cook for two to three hours over medium heat with the lid tightly closed.Check at the time period minutes or on a case by case basis.Alter the water and heat as necessary.During cooking, flip the mutton leg once.The meat ought to be fully tender.Don’t dry the whole gravy.Gravy will be made with it.
Guidance for Stove proceeds:The mutton leg should now be roasted, uncovered, for 25 to 30 minutes until it is browned.
Transfer the mutton raan to the platter after removing it from the baking sheet.
Using Gravy:Heat the gravy in the oven for five minutes, then stir in the cream and ketchup (or chili garlic sauce).Or, if the gravy contains a lot of water, you might want to simmer it over high heat before adding ketchup and cream.If cooking in a pot, directly combine the ketchup and cream in the pot.Mutton raan should be cooked thoroughly for 5-7 minutes over low heat.Next, serve.
For Changing:In a small pan, heat the oil and add the tempering ingredients.On medium heat, cook for one minute.Then, drizzle the raan roast with tempering.
Serve by adding gravy to the plater.This is how delicious the Pakistani recipe for goat leg roast is.This leg would be served with a variety of chutneys and salads in the Pakistani version without gravy.Because of this, gravy is not required by the recipe.
Leg glazed without gravy: VariationIn a bowl, combine ketchup and cream.Cover the leg with ketchup and cream sauce instead of gravy.And roast for seven minutes at 300 F in a preheated oven.Finalize by tempering.
To make gravy with more flavor, use beef broth instead of water in the baking dish or pot.
For some roasted sides, you can add potatoes and carrots toward the end to the baking tray.
TIME FOR ROASTING:
The mutton leg’s weight and the lamb’s age will affect the baking time.For this recipe, I recommend using the mutton leg that weighs between 1.5 and 2 kilograms.Covered baking would take 2.5 to 3 hours, while open baking would take 30 minutes.For every 12 kilograms, increase the covered time by 30 minutes.The cooking time in a pot on the stovetop is comparable to baking time, with the exception of the absence of uncovered cooking time.These times are estimates; always check for tenderness with a fork.
There is more meat on top of the larger mutton leg.For faster cooking, partially submerge the meaty side in water.For the larger mutton leg, you will need more water in the baking dish.
CUISINIER PAN:
When baking, avoid iron or other metal pans because they can impart a metallic flavor to the gravy. Instead, use oven-proof glass or a high-quality metal pan.
Ingredients: 1x Spice Mix, 2x Spice Mix, 3x Spice Mix Marination: 2 kg of mutton leg, 4 tablespoons lemon juice, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 cup yogurt, 1 cup cream, 1 cup chilli garlic sauce or ketchup, 6 red button chilies, 12 curry leaves, optional Instructions: 1x Spice Mix, 2 tablespoons oil, 1 tablespoon chopped garlic, 1 teaspoon cumin, 1 teaspoon black pepper, 1 teaspoon garam masala powder, 1
Roast the cumin seed, coriander, and round red chilli in a pan for 30 seconds until fragrant.
Salt, allspice powder, and red chilli powder should be added.Transfer it to a food processor after giving it a stir.
Make a fine powder by grinding the mixture.Spice Mix has arrived.
Marinate:
Cook the mutton leg in a wide pot with 2 cups of water by combining the spice mix, lemon juice, ginger, garlic, and yogurt.To keep the steam in, keep the heat on medium low and cover the pot tightly.
The lamb leg will require 2-3 hours of cooking time.Keep checking every 30 minutes, and if necessary, adjust the heat.During cooking, flip the mutton leg once.The meat ought to be fully tender.Don’t dry the whole gravy.In a bowl, we’ll make gravy with it.Put away.
The leg of mutton should be thoroughly washed and dried in the colander.If necessary, use a kitchen towel to wipe dry.
Using a fork, poke the mutton leg all the way around.Additionally, make deep cuts across the grain.Here, video is helpful.)
In the gravy, thoroughly incorporate the ketchup (or chili garlic sauce) and cream.
Chop garlic and heat oil in a pan.When the garlic is golden, add the curry leaves, chillies, and cumin.After letting everything crackle, evenly spread tempering over the mutton leg.
Serve the raan on a bed of lettuce after thoroughly heating it on the stove for 7 to 10 minutes over medium heat.Add egg slices and slim chips for decoration.
Preheat stove to 170°C/335°F (standard) or 150°C (fan).The baking dish should be filled with whole garlic cloves and thick onion slices.The mutton leg will rise above the water thanks to this.Over the onion slices, place the mutton leg.Additionally, add 112 cups of water to the baking sheet.Bake covered for 2.5 hours, or until the vegetables are tender, by covering the baking tray with foil.If it’s nearly dry, add more water.After 1.5 hours, check.
The mutton leg should now be roasted, uncovered, for 25 to 30 minutes until it is browned.Transfer the mutton raan to the platter after removing it from the baking sheet.
If making gravy, combine cream, ketchup, or chili garlic sauce, and heat in the oven for five minutes.Or, if the gravy contains a lot of water, you might want to simmer it in a pan over high heat before adding ketchup and cream.
In a small pan, heat the oil and add the tempering ingredients.On medium heat, cook for one minute.Then, drizzle the raan roast with tempering.Serve by adding gravy to the plater.
TIME FOR ROASTING:
The mutton leg’s weight and the lamb’s age will affect the baking time.For this recipe, I recommend using the mutton leg that weighs between 1.5 and 2 kilograms.Covered baking would take 2.5 to 3 hours, while open baking would take 30 minutes.
For every 12 kilograms of mutton leg used, add 30 minutes to the covered time.The cooking time in a pot on the stovetop is comparable to baking time, with the exception of the absence of uncovered cooking time.These times are estimates; always check for tenderness with a fork.
There is more meat on top of the larger mutton leg.For faster cooking, partially submerge the meaty side in water.For the larger mutton leg, you will need more water in the baking dish.
Leg with glaze and no gravy:In a bowl, combine ketchup and cream.Cover the leg with ketchup and cream sauce instead of gravy.And roast for seven minutes at 300 F in a preheated oven.Finalize by tempering.
To make gravy with more flavor, use beef broth instead of water in the baking dish or pot.
For some roasted sides, you can add potatoes and carrots toward the end to the baking tray.
Calories in Nutritional Information:Carbohydrates: 385 kcal4g, Compound:45g ,Fat:Saturated Fat: 20 grams7g ,Polyunsaturated Fat:Monounsaturated fat, 2 grams:8 g, trans fat:0.02 grams, Sodium:152 milligrams534 mcg, potassium:700 mg, Fiber:Sugar: 1 gram2 mg, Vitamin A:Vitamin C, 312 IU:Calcium: 45 mgIron: 74 mg5mg Apply the marinade to the mutton leg and rub it all over. Marinate it for at least 4-6 hours at room temperature or 12-18 hours in the refrigerator.
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