Title: Raan (Roast Leg of Lamb, Kashmiri Style)
Categories: Pakistani, Lamb, Spice, Dairy, Nuts
Yield: 10 Servings
5 lb Leg of lamb
3 cl Garlic; mashed, and
1 pn Fresh ginger, size of a
-walnut, minced
1 ts Salt
1 ts Turmeric
1/2 ts Ground cinnamon
1/2 ts Ground cardamom
1/2 ts Cayenne
1/4 ts Ground cloves
1/2 ts Saffron threads
3/4 c Yoghurt
2 tb Blanched almonds
2 tb Blanched pistachios
1 tb Honey
Trim all fat from lamb, and, using a sharp knife, make slits all
over the leg. Combine the garlic/ginger paste and the salt with
the cumin, turmeric, cinnamon, cardamom, cayenne, cloves, and
lemon juice to make a paste. If paste seems too thick, add more
lemon juice. Spread the paste over the meat, forcing into each
slit. Soak the saffron threads in hot water for five minutes.
In a blender or food processor put the yoghurt, the blanched nuts
and the saffron threads with their water, and puree. Coat the lamb
with the puree. Drizzle honey over the meat. It is best to
marinate the meat for two days in the refrigerator, or at least
overnight. Cover loosely.
Preheat oven to 450 F and roast lamb in a covered baking dish (use
foil wrap if necessary) for 1/2 hour. Reduce heat to 325 F and
cook at 25 minutes to the pound, about 1-1/2 hours, until meat is
tender.
