Lamb raan with goat's curd raita

Name: Lamb raan with goat's curd raita
Total time: 3 h 40 min
Ingredients: 1 leg of lamb, bone in; 4 tbsp of ginger-garlic paste; 2 tbsp of Kashmiri chilli powder; 1 pinch of salt; rapeseed oil, for frying and brushing; 1 cinnamon stick; 1 tsp cloves; 4 bay leaves; 8 green cardamom pods; 400ml of malt vinegar; 500ml of double cream; 2 tsp garam masala; 1 pinch of saffron; 200g of goat's curd; 2 tsp mint, finely chopped; salt, to taste; caster sugar, to taste; 100g of pomegranate seeds; 1 handful of mint leaves, sliced; 1 red onion, sliced; 2 limes, juiced

by Will Bowlby

Item 1 of 1

Main
easy
6
3 hours 40 minutes

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A stunning centrepiece, this slow-cooked Indian leg of lamb is meltingly tender and served in a sticky, glossy, rich and slightly tangy sauce. With a raita on the side made from whipped goat's curd, it's the perfect showstopper for a Sunday dinner with a difference. Serve with rice, flatbreads and other Indian side dishes for a full-blown feast.

The amount of vinegar might sound like a lot, but once diluted with water, reduced and then combined with the cream, it creates a wonderful sauce. Will says: 'Be patient with the reduction. It does take a little time, but if the sauce is reduced properly (to about a quarter of its original volume, until the liquid coats the back of a spoon) with the cream added afterwards then it really works.'

First published in 2021

discover more:

Leg of lamb Recipes

Ingredients

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1 leg of lamb, bone in
4 tbsp of ginger-garlic paste
2 tbsp of Kashmiri chilli powder
1 pinch of salt
rapeseed oil, for frying and brushing
1 cinnamon stick
1 tsp cloves
4 bay leaves
8 green cardamom pods
400ml of malt vinegar
500ml of double cream
2 tsp garam masala
1 pinch of saffron

Raita

200g of goat's curd
2 tsp mint, finely chopped
salt, to taste
caster sugar, to taste

To serve

100g of pomegranate seeds
1 handful of mint leaves, sliced
1 red onion, sliced
2 limes, juiced

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Method

Preheat an oven to 200°C/gas mark 6. Pierce the lamb leg with a sharp knife all over, then rub in the ginger-garlic paste, chilli powder, salt and a little oil. Place the leg in a large ovenproof saucepan along with the whole spices and vinegar, topping up with cold water until the leg is just covered (you'll probably need around 1.5 litres of water)

1 leg of lamb, bone in
4 tbsp of ginger-garlic paste
2 tbsp of Kashmiri chilli powder
1 pinch of salt
rapeseed oil, for frying and brushing
1 cinnamon stick
1 tsp cloves
4 bay leaves
8 green cardamom pods
400ml of malt vinegar

Cover the saucepan and place in the oven. Cook for 30 minutes, then turn the temperature down to 160°C/gas mark 3 and cook for a further 2-3 hours, until the lamb is falling off the bone

Once the lamb is tender, gently lift it out of the pan and place it on a board or plate to cool slightly. Meanwhile, reduce the remaining sauce over a high heat until it has thickened significantly and coats the back of a spoon

While the sauce reduces, portion the lamb into thick slices and discard the bone. Set aside to reheat later

Mix the red onion and lime juice together in a bowl, then set aside to pickle

1 red onion, sliced
2 limes, juiced

To make the raita, whip the goat’s curd with the finely chopped mint and season to taste with a pinch of salt and sugar. Set aside in the fridge

200g of goat's curd
2 tsp mint, finely chopped
salt, to taste
caster sugar, to taste

Once the sauce has thickened, whisk in the cream, saffron and garam masala, then keep warm. Place a large frying pan over a high heat and add a drizzle of rapeseed oil

1 pinch of saffron
2 tsp garam masala
500ml of double cream

Fry the slices of lamb for a few minutes each side until starting to crisp up. When they’re nearly ready, pour the thickened sauce over the top to reduce further – you want a very glossy, sticky sauce that clings to the lamb

To serve, place slices of the lamb on a large serving platter or individual plates, along with plenty of the sauce. Garnish with pomegranate seeds, pickled red onion and mint leaves, with the raita on the side

100g of pomegranate seeds
1 handful of mint leaves, sliced

First published in 2021

DISCOVER MORE:

Leg of lamb Recipes

Will Bowlby

After falling in love with Indian food whilst working in Mumbai, Will Bowlby returned to the UK to open Kricket, a modern Indian restaurant with plenty of British twists.

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