Indian roast lamb (raan)
Member recipe

Indian roast lamb (raan)

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Servings

Serves 8

Extra special 48hr marinated, 6hr slow roasted leg of lamb, that is absolutely divine, melts in your mouth. A delight for the foodie!

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Ingredients

  • 1.5 kg whole leg of lamb with deep cuts and all fat removed
  • 1 medium oven bag to marinade and oven cook
  • Marinade:
  • 3 tbsp of natural live yoghurt
  • 2 tbsp of Greek yoghurt
  • 1 lemon juiced + zest
  • 1 tsp of salt
  • 1 tsp of sunflower oil
  • 2 tbsp of ground cashews
  • 2 tbsp of ground almonds
  • 2 X bipins methi masala fresh curry paste (from www.curryfusion.net)
  • 1 X bipins garam masala fresh curry paste (from www.curryfusion.net)
  • Garnish:
  • 2 green chillies chopped
  • coarsely chopped coriander
  • 1 lemon - wedges

Method

    1. mix all the marinade ingredients together and rub into meat, place in oven bag and marinate for 48hrs in the fridge
    2. Cook at 140C for 6hrs, rest for 30 minutes and garnish with chopped chillies and coriander with a wedges of lemon

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