Many Indian roast lamb recipes have unsuccessful results, but the key to Bipin’s masala recipe is fresh ingredients and a 48 hour marinating time. The lamb raan is an roasted Indian lamb, being succulent and full of flavour. The spices and flavours are mouth watering. This dish is exquisite for a dinner party, as a special sharing dish for memorable occasions. Bringing authentic tastes to the table, dinner guests will love this, as it has meat that is tender and falls off the bone. It is nothing like the restaurant or supermarkets with a great taste of fresh Indian herbs and spices. To recreate this great dish, follow this recipe and you will have successful results, that will make your guests wish for seconds and rave about for weeks. It is superb for a centerpiece banquet, infused with fresh curry pastes, anyone can make this dish by following this easy to follow recipe. This recipe has been popular throughout the UK, with people excited by its traditional Indian flavours that go down a treat for everyone.
All you need to do is start with a good quality leg of lamb with excess fat trimmed off and the fresh masala herbs and spices.
1. Simply mix all the marinade ingredients together and rub into meat, place in an oven bag. Marinate for 48hrs in the fridge. Turn a few times to ensure the meat is evenly marinated.
2. Cook at 140C for 6hrs. Best to use a large oven bag so all the moistures are retained and don't dry the meat. During the cooking process you want to add 3-4 tbsp of water if you feel its drying out. Rest for 15-30 minutes. Present the leg of lamb on a bed of colourful salad leaves and garnish with chopped chillies, coriander, ginger ticks with a wedges of lemon. Job done.
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I would recommend serving with jeera scented basmati (met a little butter, drop in whole cumin seeds, followed by your rice and appropriate amount of water). Naan breads need to be really fresh and the supermarket stuff is not ideal, so I would stay away from them. If you like provide a little bit green vegetables as a side dish - French green beans lightly stir fried in extra virgin olive oil with garlic and chilli flakes with a good squeeze of lemon. The crunchy texture and lemon & chilli will go well with the melty lamb and fluffy basmati rice.
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