Скачать или смотреть MUTTON RAAN STEAM ROAST

RAAN ROAST (LAMB LEG ROAST)

Ingredients:
For the First Marination:
1 whole mutton leg (raan), cleaned and pricked with a fork or knife
1½ tbsp salt (adjust to taste)
2 tbsp garlic paste
3 tbsp white vinegar (or lemon juice)

For the Second Marination:
1 cup thick curd (yogurt)
2 tbsp oil
1 tbsp red chilli powder
1 tsp turmeric
1½ tsp coriander powder
1 tsp cumin powder
½ tsp black pepper
1 tbsp ginger paste
1 tbsp garlic paste
FEEL FREE TO ADJUST SPICES ACCORDING TO YOUR PREFERENCE
Optional: 1 tbsp Kashmiri Var (I used the one from Khalis Foods for that deep, traditional heat) OR use any good quality tandoori masala or raanwale masale

For Cooking & Finishing:
1–2 tbsp ghee or butter, for brushing
Foil for wrapping
Charcoal or open flame for roasting

🧂 Instructions
1️⃣ First Marination (Flavour Base)
Rub salt, garlic paste, and vinegar all over the raan, making sure it goes into the cuts.
Let it rest for at least 1 hour (longer is better – even 3–4 hours in the fridge is great).

2️⃣ Second Marination (Depth of Flavour)
Mix all the second marination ingredients into a smooth paste.
Coat the raan generously, making sure it’s fully covered.
Cover and refrigerate overnight (or minimum 8 hours).
The longer it rests, the deeper the flavour.

3️⃣ Pressure Cooking (Tenderizing Step)
Wrap the raan in foil (double wrap if needed), place in a pressure cooker.
Add a little water to the base of the cooker (not on the raan).
Pressure cook on low flame for about 35–45 minutes (depending on meat size).
Let the pressure release naturally.

4️⃣ Final Roasting (The Charred Magic)
Unwrap the cooked raan carefully.
Place over open coal or grill (even a stovetop wire rack works).
Keep brushing with ghee and rotate to get that beautiful smoky char on all sides.

🍽️ Serve With:
Roomali roti, naan, or saffron rice
Onion-lime salad + mint chutney
That one old Bollywood song playing in the background 🎶

📝 Notes:

You can stuff slits in the raan with garlic pods or green chillies for extra kick.
Tandoori masala makes it spicier and more restaurant-style; Kashmiri Var gives it that rustic homestyle edge.
Want to skip pressure cooking? Slow roast it in a sealed pot or oven for 2.5–3 hours.

#mutton #muttonrecipes #slowcooking #barbeque #bbq