How to cook Tandoori Raan?

Roast Leg of Lamb or Raan is a prominent dish in Indian cuisine. Serve this delicious dish for any special occasion or at your Indian themed dinner.Clean the lamb leg trim the extra fat, wash it under running water and pat dry with kitchen towel. Prick the lamb leg with a fork. Season it with ginger-garlic paste, salt, lemon juice, turmeric and red chili powder. Allow it to rest for an hour at a warm place. The second marination of lamb leg should be done in black cardamom powder, clove powder, yogurt balsamic vinegar and mustard oil. Allow it to rest for three-four hours in a refrigerator. Heat mustard oil. Fry shahi zeera along with sliced onions until golden brown. Put marinated lamb leg in a pot and gently pour in hot oil along with brown onion on the meat. Partially immerse the lamb leg in meat stock or water and allow it to cook gently on slow flame with covered lid. When the meat is 80 percent cooked remove the lid and cook on high flame so that excessive moisture gets evaporated. Allow it cool. Place the meat in a tandoor for 10-12 minutes or preheated oven for 12-15 minutes.

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