Lamb raan with goat's curd raita

PT3H40M

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Ingredients

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Raita

  • 200g of goat's curd
  • 2 tsp mint, finely chopped
  • salt, to taste
  • caster sugar, to taste

To serve

1
Preheat an oven to 200°C/gas mark 6. Pierce the lamb leg with a sharp knife all over, then rub in the ginger-garlic paste, chilli powder, salt and a little oil. Place the leg in a large ovenproof saucepan along with the whole spices and vinegar, topping up with cold water until the leg is just covered (you'll probably need around 1.5 litres of water)
2
Cover the saucepan and place in the oven. Cook for 30 minutes, then turn the temperature down to 160°C/gas mark 3 and cook for a further 2-3 hours, until the lamb is falling off the bone
3
Once the lamb is tender, gently lift it out of the pan and place it on a board or plate to cool slightly. Meanwhile, reduce the remaining sauce over a high heat until it has thickened significantly and coats the back of a spoon
4
While the sauce reduces, portion the lamb into thick slices and discard the bone. Set aside to reheat later
5
Mix the red onion and lime juice together in a bowl, then set aside to pickle
  • 1 red onion, sliced
  • 2 limes, juiced
6
To make the raita, whip the goat’s curd with the finely chopped mint and season to taste with a pinch of salt and sugar. Set aside in the fridge
  • 200g of goat's curd
  • 2 tsp mint, finely chopped
  • salt, to taste
  • caster sugar, to taste
7
Once the sauce has thickened, whisk in the cream, saffron and garam masala, then keep warm. Place a large frying pan over a high heat and add a drizzle of rapeseed oil
8
Fry the slices of lamb for a few minutes each side until starting to crisp up. When they’re nearly ready, pour the thickened sauce over the top to reduce further – you want a very glossy, sticky sauce that clings to the lamb
9
To serve, place slices of the lamb on a large serving platter or individual plates, along with plenty of the sauce. Garnish with pomegranate seeds, pickled red onion and mint leaves, with the raita on the side
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