Tandoori Raan Recipe

1

With just a little preparation over night or two hour before Tandoori Raan tastes amazing. This tender Tandoori Raan is prepared with combination of spices and yogurt.  Check it out the Tandoori Raan recipe here!!

[one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 8 [/one_third_last]

[review]

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

  • 1 Leg of lamb
  • 2 tbsp Ginger garlic paste
  • 1/2 tsp Turmeric powder
  • 5 gm Red chilli powder
  • 4 tbsp Balsamic vinegar
  • 2 tbsp Mustard oil
  • 1/4 tsp Black cardamom powder
  • 1/8 tsp clove powder
  • 2 Lemon wedges
  • Salt to taste
  • 3 tbsp Lemon juice
  • 1 tbsp cumin
  • 1 Onion
  • Spring mint leaves

[/tab] [tab]Yield: 8 servings

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

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

Step 1

Clean the lamb leg trim the extra fat, wash it under running water and pat dry with kitchen towel.

Step 2

Prick the lamb leg with fork.

Step 3

Season it with ginger-garlic paste, salt, lemon juice, turmeric and red chilli powder.

Step 4

Allow it to rest for an hour at warm place.

Step 5

Second marination of lamb leg should be done in black cardamom powder, clove powder, yogurt balsamic vinegar and mustard oil.

Step 6

Allow it to rest for three-four hours in a refrigerator.

Step 7

Heat mustard oil. Fry shahi zeera along with sliced onions till golden brown.

Step 8

Put marinated lamb leg in a pot and gently pour in hot oil along with brown onion on the meat.

Step 9

Partially immerse the lamb leg in meat stock or water and allow it to cook gently on slow flame with covered lid.

Step 10

When the meat is 80 percent cooked remove the lid and cook on high flame so that excessive moisture gets evaporated. Allow it cool.

Step 11

Place the meat in a tandoor for a 10-12 minutes or preheated oven for 12-15 minutes. Tandoori Raan is ready to serve. ENJOY!!

[/tab] [tab]

  • Serve with naan, ring onion and mint chutney.

[/tab] [/tabs]

I am Bushra Waheed and the blogger behind the Recipestable. I started my blog in Oct of 2009 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
SHARE

1 COMMENT

  1. i am a big fan of Raans . they look and taste so good. thought of making one today and came across your recipe. it turned out so good.
    thank you so much.

LEAVE A REPLY

Please enter your comment!
Please enter your name here