Lamb raan with goat's curd raita


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

To serve

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 1.5l of water)
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
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
While the sauce reduces, portion the lamb into thick slices and discard the bone. Set aside to reheat later
Mix the red onion and lime juice together in a bowl, then set aside to pickle
  • 1 red onion, sliced
  • 2 limes, juiced
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
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
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
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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