Lamb raan with goat's curd raita
A stunning centrepiece, this slow-cooked Indian leg of lamb is meltingly tender and served in a sticky, glossy, rich and slightly tangy sauce. With a raita on the side made from whipped goat's curd, it's the perfect showstopper for a Sunday dinner with a difference. Serve with rice, flatbreads and other Indian side dishes for a full-blown feast.
The amount of vinegar might sound like a lot, but once diluted with water, reduced and then combined with the cream, it creates a wonderful sauce. Will says: 'Be patient with the reduction. It does take a little time, but if the sauce is reduced properly (to about a quarter of its original volume, until the liquid coats the back of a spoon) with the cream added afterwards then it really works.'
Ingredients
- 1 leg of lamb , bone in
- 4 tbsp of ginger-garlic paste
- 2 tbsp of Kashmiri chilli powder
- 1 pinch of salt
- rapeseed oil, for frying and brushing
- 1 cinnamon stick
- 1 tsp cloves
- 4 bay leaves
- 8 green cardamom pods
- 400ml of malt vinegar
- 500ml of double cream
- 2 tsp garam masala
- 1 pinch of saffron
Raita
To serve
- 100g of pomegranate seeds
- 1 handful of mint leaves , sliced
- 1 red onion, sliced
- 2 limes , juiced
Method
- 1 leg of lamb , bone in
- 4 tbsp of ginger-garlic paste
- 2 tbsp of Kashmiri chilli powder
- 1 pinch of salt
- rapeseed oil, for frying and brushing
- 1 cinnamon stick
- 1 tsp cloves
- 4 bay leaves
- 8 green cardamom pods
- 400ml of malt vinegar
- 1 red onion, sliced
- 2 limes , juiced
- 1 pinch of saffron
- 2 tsp garam masala
- 500ml of double cream
- 100g of pomegranate seeds
- 1 handful of mint leaves , sliced
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Lamb raan with goat's curd raita
