Mutton leg roast

 RAAN MUTTON LEG ROAST

This mutton leg roast recipe, also known as raan, is really simple and tasty. The secret to producing raan roast is getting the tender, melt-in-your-mouth meat that comes from this recipe.

A particular feast to be served on Eid ul Adha is raan. Among all meat, I love mutton the most for its melt-in-your-mouth tenderness. You'll adore the outcome if you precisely follow this recipe. I often prepare mutton raan in a pot, but several guests requested instructions for baking it, and I can attest that both are wonderful and tender.

The recipe might become a little muddled as I described both approaches. For the recipe's baked variation, view the video.Even so, the hob variation is quite straightforward. In Urdu, mutton leg is known as raan.

IS THIS RECIPE EFFECTIVE?

Tenderise: Marinating the meat is an excellent way to make it tender and juicy without using commercial tenderizers. Yoghurt and lemon juice are being used as organic meat tenderizers. Allow the mutton leg to marinate for a minimum of 6 to 12 hours. And you can savour a tender, delicious mutton leg roast.

Wet heat: To cook the mutton leg (raan) in the oven or a pot, we use wet heat, which makes the meat tender and juicy.

Tempering: To make it palatable and enticing, we then add an aromatic spicy tempering.

Gravy: Although it is optional, the creamy raan gravy phase should not be skipped. It creates the ideal meal and can be served with rice or toast.

INGREDIENTS

The mutton raan recipe uses typical Indian spices that you either already have in your kitchen or can simply find at an Indian grocery shop. Never forget that you can occasionally sacrifice some flavour by using ground rather than whole spices.

The mutton leg itself is the most important component of this recipe. Goat meat that has reached maturity is rough and challenging to tenderise. Mountain goats in the wild share the same traits.

Purchasing meat ;

Goats that are at least 2.4 years old and not young children are useful. Request the appropriate meat from your butcher. I asked the butcher to break the leg bone in the aforementioned illustration so it would fit comfortably in the pot or pan.

Spice Blend: I created a spice blend of cumin, coriander, chilli flakes, pepper, and garam masala for this raan roast. It can be prepared a few days in advance.

One tablespoon of desiccated coconut and one-half tablespoon of sauf are additional optional additions to the raan spice mix.

Both ginger and garlic help to mask the smell of meat and improve flavour.

Lemon and yoghurt give the raan roast tanginess and tenderising properties.

In addition to cumin and garlic, which are both readily available, you can also use dried red chilies like Thai or Peri-peri for tempering foods.

The gravy's flavours are mellowed by ketchup and creaminess while also helping to thicken it.

HOW IS IT MADE?

Create a marinade and prepare a spice blend:

For 30 seconds, dry roast the pepper, coriander, and cumin in a heated skillet. Add salt and the powdered spices red chilli flakes, garam masala, and now. Transfer to a food processor after roasting for a couple of seconds.

Spice should be ground into a powder.If necessary, strain the spice mixture through a fine sieve and throw away the leftovers.Spice Blend is prepared.

Spice mixture, yoghurt, 2 tablespoons, ginger, garlic, and lemon are combined to make the marinade in a bowl. Place aside.

Puncture the mutton leg with a fork to allow the marinade to freely seep in. Apply deep cuts parallel to the grain spaced approximately an inch apart.

cooking and roasting

The mutton leg should be thoroughly coated in the marinade and left to sit for at least 4-6 hours at room temperature or 12–18 hours in the refrigerator.

Oven usage instructions:Oven temperature should be set to 150°C (fan) or 170°C (335°F). To the baking dish, add whole garlic cloves and thick slices of onion.This will aid in lifting the mutton leg out of the water.

Over the onion slices, place the mutton leg. Additionally, add 112 glasses of water to the baking sheet. The baking sheet should be covered with foil and baked for 2.5 hours, or until completely soft. If it's nearly dry, add more water.After 1.5 hours, check.

On the stove, combine the mutton leg with two cups of water in a big pot. Cook for two to three hours on medium heat with the lid completely shut. Check every 30 minutes or as often as necessary. As needed, adjust the water and heat. While cooking, the mutton leg was turned once. It should become completely sensitive.Keep some gravy moist. We'll make gravy out of it.

Continued instruction for oven: Roast the mutton leg, uncovered, for a further 25 to 30 minutes, or until browned.

Transfer the dish and remove the mutton raan off the baking sheet.

To make gravy, combine cream, ketchup, or chilli garlic sauce, and heat in the oven for five minutes. Alternatively, if your gravy has a lot of water, you might want to simmer it on high before adding ketchup and cream. If cooking in a pot, add the ketchup and cream right away and stir everything together. Mutton raan should be thoroughly heated after 5 to 7 minutes of simmering on low heat.

then offer.

For tinning:In a small pan with hot oil, combine all the tempering ingredients. Cook on medium heat for one minute. Then, drizzle the raan roast with the tempering.

Serve the gravy on the platter. So that's how delicious the goat leg roast tastes when made according to the Pakistani recipe. The Pakistani version calls for serving this leg without gravy and serving it with a variety of chutneys and salads. Gravy is optional in the recipe because of this.

VARIATION

Without gravy, combine ketchup and cream in a bowl to make a glazed leg. Cover the leg with ketchup and cream sauce rather than gravy. And roast for 7 minutes at 300 F in a preheated oven. final step is tempering.

To produce gravy with extra flavour, use beef broth in the baking dish or saucepan rather than water.

For certain roasted sides, you can add potatoes and carrots towards the end in the baking dish.

ROTATION PERIOD:

The weight of the mutton leg and the lamb's age will determine how long the dish needs to bake. For this recipe, I advise using a mutton leg that weighs between 1.5 and 2 kg. 2.5–3 hours of covered baking and 30 minutes of uncovered baking would be required. For every half kg, increase the covered time by 30 minutes. With the exception of skipping the uncovered cooking period, cooking in a pot on the hob takes virtually as long as baking. These timeframes are only approximations; always test for tenderness with a fork.

More meat is on the top of the larger mutton leg. For a faster cooking method, partially submerge the meaty side in the water. For the larger mutton leg, the baking tray will require more water.

CULINARY PAN

Because iron or other metal pans can impart a metallic flavour to the gravy, use oven-proof glass or a high-quality metal pan for baking.

Ingredients

Spice Blend

1/2 cup red chilli flakes

1 tablespoon coriander

1 tablespoon cumin

Black pepper, 1 teaspoon

Garam masala powder, 1 teaspoon

1 teaspoon salt

Marination

2 kilogramme of lamb leg

Juice of 4 tablespoons lemon

one teaspoon of ginger paste

1 tablespoon of pasted garlic

½ cup yogurt

Gravy

⅓ cup cream

1/4 cup ketchup or chili-garlic sauce

Tempering

2 tablespoon oil

Garlic, chopped, 1 tbsp

½ teaspoon cumin

six red button peppers

12 curry leaves, if desired

Instructions

Spice Blend:

Round red chillies, coriander, and cumin seeds should be roasted in a skillet for 30 seconds or until fragrant.

Salt, all-spice powder, and red chilli powder should be added. Stir it up before transferring it to a food processor.

Pulverise the mixture to a powder. Spice Blend is prepared.

Marinate:

In a bowl, combine yoghurt, lemon juice, ginger, garlic, and spice mix. Place aside.

The mutton leg should be well cleaned before being dried in the colander. If necessary, pat dry with a kitchen towel.

With a fork, poke the mutton leg all over. and make deep incisions that are against the grain. (Here, video is useful.)

The mutton leg should be thoroughly coated in the marinade and left to sit for at least 4-6 hours at room temperature or 12–18 hours in the refrigerator.

directions for cooking on a stove

In a large pot with two cups of water, cook the mutton leg. Maintain a medium-low heat and carefully cover the pot to trap the steam.

Cooking the mutton leg will require two to three hours. Continue to monitor every 30 minutes and adjust heat as necessary. While cooking, the mutton leg was turned once. It should become completely sensitive.Keep some gravy moist. We'll make gravy out of it.

The gravy should be thoroughly combined with the cream and ketchup (or chilli garlic sauce).

Garlic is diced and added to hot oil in a pan. Add cumin, chilies, and curry leaves once the garlic has turned golden. Stir everything together, then evenly pour tempering over the mutton leg.

Raan should be thoroughly heated for 7 to 10 minutes on medium heat before being served on a bed of lettuce. Egg slices and thin chips are used as garnish.

Oven instructions

Oven temperature should be set to 150°C (fan) or 170°C (335°F). To the baking dish, add whole garlic cloves and thick slices of onion.This will aid in lifting the mutton leg out of the water.Over the onion slices, place the mutton leg. Additionally, add 112 glasses of water to the baking sheet. The baking sheet should be covered with foil and baked for 2.5 hours, or until completely soft.

The mutton leg will now be roasted for 25 to 30 minutes, uncovered, until browned. Transfer the dish and remove the mutton raan off the baking sheet.

If creating gravy, combine cream, ketchup, or chilli garlic sauce with the gravy and cook for 5 minutes in the oven. Alternatively, if your gravy has a lot of water, you could want to simmer it over high heat before adding ketchup and cream.

In a small pan with hot oil, combine all the tempering ingredients. Cook on medium heat for one minute. Then, drizzle the raan roast with the tempering. Serve the gravy on the platter.

Notes

ROTATION PERIOD:

The weight of the mutton leg and the lamb's age will determine how long the dish needs to bake. For this recipe, I advise using a mutton leg that weighs between 1.5 and 2 kg. 2.5–3 hours of covered baking and 30 minutes of uncovered baking would be required.

For every half kilogramme of mutton leg beyond 2 kg, add 30 minutes to the covered time. With the exception of skipping the uncovered cooking period, cooking in a pot on the hob takes virtually as long as baking. These timeframes are only approximations; always test for tenderness with a fork.

More meat is on the top of the larger mutton leg. For a faster cooking method, partially submerge the meaty side in the water. For the larger mutton leg, the baking tray will require more water.

VARIATION

Without gravy, combine ketchup and cream in a bowl to make a glazed leg. Cover the leg with ketchup and cream sauce rather than gravy. And roast for 7 minutes at 300 F in a preheated oven. final step is tempering.

To produce gravy with extra flavour, use beef broth in the baking dish or saucepan rather than water.

For certain roasted sides, you can add potatoes and carrots towards the end in the baking dish.