Raan

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

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.