Lamb Raan – Spiced-braised shoulder of lambs
This is by far one of the best lamb dishes I have ever created and its gets better each time I do it. It is a magnificent way to present a show case dish and long before the serving, the aromas in the kitchen will tantalise the taste buds, drawing your guests into the kitchen. The texture of the lamb should be so tender that its almost like pulled pork as you serve it. The red onion and potatoes caramelise wonderfully throughout the cooking process so add more than you need as they’ll go down a treat.
Although the recipe calls for lamb feel free to use, mutton, or even goat. Whilst shoulder is more fatty than leg the slow cooking process will render the fat from the shoulder joint and will be a more juicier meat that will be more tender.
Serves 4
Ingredients:
To make the marinade:
2 tbsp. oil
25ml malt vinegar
4 tbsp. plain yoghurt
1 tbsp. rose water
1½ tsp finely chopped ginger
1½ tsp finely chopped garlic
1 tsp salt
½ tsp hot chilli powder
50g pre-fried onions
1 tsp cumin seeds
2 tsp ground cumin
2 tsp ground coriander
1 tbsp. fresh coriander, stalks and
leaves
For the lamb:
1 shoulder or leg of lamb, weighing
about 1.5kg, trimmed of any
surface fat
Extra oil to grease the roasting tray
4 large potatoes, peeled and sliced
2cm thick
3 bay leaves
2 cinnamon sticks, each about 5cm
long
3 green cardamom pods
200ml chicken or lamb stock
2 tbsp. melted butter
2 tsp lemon juice
A pinch of chaat masala
1 tbsp. chopped fresh coriander
leaves and stalks
200ml double cream for the gravy
¼ tsp garam masala
For the roux:
25g plain flour and 25g butter –
mixed together to a smooth paste
Lamb Raan – Spice-Braised
Shoulder of Lamb
With the tip of a sharp knife, cut small incisions in the lamb shoulder at
approximately 5cm intervals. In a separate bowl mix together the oil,
vinegar, yoghurt, rose water, ginger, garlic, salt, hot chilli powder, fried
onions, cumin seeds, ground cumin and coriander and fresh coriander.
Create a thick paste and using your hands, massage the spice mixture
over the shoulder, rubbing and pressing the spices into the gashes
created by the knife.- Set aside for a few hours or preferably overnight. Arrange the sliced
potato on a deep, well-oiled baking tray. Place the shoulder on top
(create a stack) and the bay leaves, cinnamon and cardamom, then pour
200ml chicken or lamb stock around the shoulder. - Cover the tray with foil very tightly. Place in oven preheated to 160°C/gas
mark 3 and braise for 4 hours until the meat is very tender and ready to
fall off the bone. Drain off any liquids as you would with a roasting tray.
Pass these liquids through a sieve and reserve to make a jus. - Now roast the shoulder on a barbecue or under a very hot grill, basting
with the melted butter, until crisp. Finish with a drizzle of lemon juice, any
left-over melted butter, a pinch of chaat masala, more pre-fried onions
and freshly chopped coriander. - Optional – For the sauce, bring the cooking juices to the boil in a small
pan and simmer until reduced to a coating consistency. If the sauce is
too runny add a small piece of the roux at a time, whisking vigorously
until it is incorporated and the sauce has thickened sufficiently.
Correct the seasoning and gradually stir in the cream, garam masala
and more fresh coriander. - Pour the sauce over the meat and serve with cumin-fragrant basmati
rice or flatbreads. For a delicious accompaniment serve with seasoned
yoghurt or raita. The potatoes should be served with the lamb – they will
be very tender but taste delicious.
Cooks tips 1: If the joint is any bigger than 2.5 kg you’ll need to increase the quantity of marinade to ensure you have enough marinade to coat the lamb liberally.
Cooks tips 2: Add some more par boiled potatoes half way through the cooking process, basted in butter or oil to give you a full roast effect
Cooks tips 3: Using any left over marinade, dip some broccoli florets in the marinade, place on a roasting tray and cook in the oven for 10 minutes at 180 degrees Celsius to accompany the lamb.
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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