Kashmiri Raan Roast Recipe

Try this Kashmiri Raan Roast recipe that’ll make you wonder why you didn’t try it earlier. Check out the Kashmiri Raan Roast recipe here!!

[one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 2 hours[/one_third] [one_third_last] Servings: 6 [/one_third_last]


[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

  • 1-1/2 Kg Leg Of Lamb
  • 1 Tbsp Poppy Seeds
  • 4 Cloves
  • 2 Tbsp Dessicated Coconut
  • 3 Pieces Of Mace
  • 2 Onions Chopped
  • 1/2 Nutmeg
  • 2 Tsp Ginger / Garlic Paste
  • 2 Tsp Red Chilly Powder
  • 15 Almonds Blanched And Chopped
  • 2 Tsp Salt
  • 2 Sticks Cinnamon
  • 1 Tbsp Aniseed
  • 6 Green Cardamoms
  • 3 Black Cardamoms
  • 1/2 Cup Oil
  • 1 Cup Yoghurt
  • 5 Cups Of Water

[/tab] [tab]Yield: 6 servings

Nutritional information is not yet available. [/tab] [/tabs]

[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Place all the ingredients, from the poppy seeds to the aniseed, in a blender and blend to a smooth paste.

Step 2

Then prick the leg of lamb, with a fork, on all sides.

Step 3

Cover the lamb well with the paste.

Step 4

Heat the oil, put the leg inside and fry it on all sides.

Step 5

Now add the water and continue cooking till the leg of lamb is tender and the oil floats on top. It takes about 1 & 1/2 hour for the leg to get tender.

Step 6

Transfer into a serving dish.

Step 7

Garnish with lemon wedges and ring onions. Kashmiri Raan Roast is ready to serve. ENJOY!!

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  • Serve hot with Naan and mint chutney.

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