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Lamb raan, a traditional Indian delicacy. This slow-cooked leg of lamb, marinated with aromatic spices, is a centerpiece for any festive occasion.


5 lb lamb (a leg of lamb)
1 c yogurt (plain yogurt)
1 T paste (ginger paste)
1 T garlic (garlic paste)
1 T cumin (ground cumin)
1 T coriander (ground coriander)
1 t turmeric (turmeric powder)
1 t garam masala (ground spices)
1 t chili powder (red chili powder)
1⁄2 t cardamom (ground cardamom)
1⁄2 t clove (ground clove)
1⁄2 t nutmeg (grated nutmeg)
3 lemon (the juice)
  salt (to taste)
2 onion (large, sliced)
4 chili pepper (optional, green chilies, slit)
1 c liquid (water or broth)
2 T ghee (or vegetable oil)


In a large mixing bowl, combine the yogurt, ginger-garlic paste, all the ground spices, lemon juice, and salt. Mix well to form a smooth marinade.

Make deep cuts on the leg of lamb to allow the marinade to penetrate the meat. Rub the marinade generously over the lamb, ensuring it gets into all the cuts and crevices. Place the marinated lamb in a large resealable bag or cover it in a bowl. Refrigerate for at least 8 hours, preferably overnight.

Oven method

Heat the oven to 325°F (160°C). In a roasting pan, heat the ghee or oil over medium heat. Add the sliced onions and sauté until golden brown. Place the marinated lamb on top of the onions and add the slit green chilies.

Pour water or broth into the pan to keep the meat moist during cooking. Cover the pan with aluminum foil and roast for 3-4 hours, basting occasionally, until the lamb is tender and falls off the bone.

For a crispy exterior, remove the foil during the last 30 minutes of cooking.

Grill method

Haet the grill to medium-low heat. Place the lamb on the grill, cover, and cook for about 3 hours, turning and basting occasionally with the marinade and juices. Ensure the internal temperature reaches 160°F (71°C) for a perfectly cooked lamb raan.

Slow cooker method

In a skillet, heat the ghee or oil and sauté the onions until golden brown. Transfer the onions to the slow cooker and place the marinated lamb on top. Add the slit green chilies and pour water or broth over the lamb.

Cook on low for 6-8 hours or until the lamb is tender and flavorful.

Total time
4 hours, 15 minutes
Cooking time
Preparation time
8 servings


Serve the lamb raan on a large platter, garnished with fresh cilantro and mint leaves. Pair it with naan bread, basmati rice, or biryani. Complement the dish with side dishes like raita (yogurt sauce), pickled onions, and a fresh green salad.

For beverages, consider serving a chilled glass of lassi or a robust red wine.

Adjust the cooking time based on the weight of the lamb. Smaller pieces may require less time, while larger ones may need more.

Allow the lamb to rest for 10-15 minutes after cooking before slicing. This helps retain the juices and enhances flavor.


If you can't find certain spices, or you don´t fancy them, substitute with similar ones available to you.

Cooking time would be less if you use meat of the bone or mini-roast pieces.

Other way to cook the meat in the oven is on a wire rack in a baking this with water.


Cuisine from India

meat, main course, celebration
moderate, oven, grill, slow cooker
Indian food recipes
Food in Asia