Mutton Raan
48 Hour Mutton
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Heat
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Serves
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Prep 2 days
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Cook 4 hrs
A lavish mutton dish which is marinated for 48 hours then slow cooked until the meat is melting away from the bone!
Hari says
I love discovering dishes that are old classics but because they are so special they just seem to work across different cultures. Lucky for you this is one of those.
This raan makes an amazing centre piece for your Sunday roast dinner and can be served with saffron potatoes and spiced green beans but it's just as wonderful cooked slowly on an indirect heat in the barbecue too.
This is a dish that needs a bit of planning (as well as space in the fridge to marinade) but it is really easy to create. I gave this recipe to a friend of mine who wanted to go Indian for Christmas lunch and it went down an absolute storm.
The mutton is scored down to the bone marinated in a fragrant spice dry rub for 24 hours then it's smothered in a wet nut and yoghurt paste for another 24 hours. This tenderises the meat and allows it to soak up the wonderful flavours. The gentle spicing gives the mutton the essence of Indian flavours without them being too strong.
This works with lamb and I have also done it with a whole turkey too which was simply wonderful
Two marinades over two days, cooked low and slow - result tender meat melting away from the bone with a warming spiced gravy.
- Ingredients
- Method
- 2kg leg of mutton
Dry rub
- 4 garlic cloves, crushed
- 3cm piece of ginger, grated
- 4cm stick of cassia bark
- 5 cardamom pods
- 2 black cardamom pods
- 1 tsp fennel seeds
- 3 cloves
- 1 tsp of chilli powder
- 1 tsp of turmeric
- 1 tsp of salt
Marinade
- 250g yoghurt
- 100g pistachios
- 100g almonds
- Large pinch of saffron
- 1 tsp salt
- 1 tsp black pepper
- Drizzle of honey
Method
- Trim the leg removing the fat and make 3 deep cuts down the length of the bone. Then make 3 slices across the leg. Turn it over and do the same of the other side
- Peel the garlic and blend with all the dry rub spices to make a paste. Rub this all over the leg and into the cuts. Cover with cling film and leave to marinade overnight.
- Soak saffron in a little water.
- In a grinder blend the nuts to a powder (you can also crush them in a pestle and mortar).
- Mix the nuts, saffron water, yoghurt salt and pepper in a bowl. Smear this all over the leg and massage it into the meat. Cover with cling film and leave to marinade overnight.
- Heat the oven to 220°C and remove from the clingfilm. Place the meat on a rack over a oven tray. Cover with foil and cook for half an hour. Reduce the heat to 160°C and cook for 4-5 hours.
- In the last half hour remove the foil and drizzle with honey.
- Once cooked cover with foil and leave the meat to rest for up to an hour so it is tender and juicy.
- Spoon off some of the fat from the juices then heat through, pour this over the meat before serving.
Served with
Serve with cumin roast potatoes as a not so British roast dinner or go down the more Indian route with some delicate saffron rice.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 224 |
| Fat (g) | 13 |
| of which saturates (g) | 4.1 |
| Carbohydrates (g) | 2.7 |
| of which sugars (g) | 1.7 |
| Fibre (g) | 0.7 |
| Protein (g) | 26 |
| Salt (mg) | 0.66 |
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Comments
Comments (16)
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Hari Ghotra
Yes this would be great with turkey leg but yes reduce the cook time depending on how big your leg is. Take pictures so i can see! Thanks Hari
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Philip Hardy
Hari - do you think a shoulder of lamb would be OK for this instead of a leg?
Kind regards
Phil-
Hari Ghotra
Hi Phil OMG shoulder would be amazing with this - Low and slow cooking is the key. Let me know how yo get on!
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Rufus
Absolutely excellent dish-
Hari Ghotra
Amazing to hear that thanks Rufus!
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P Collins
HI, can this be done in a slow cooker? with some additional liquid? the meat on bone but smaller pieces?-
Hari Ghotra
Hi Yes it sure can - dont add too much extra liquid as most of the juices will come from the meat. Let me know how you get on. Thanks Hari
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Tom Bennett
Cooked this today for my family... my word it was incredible!!
Smoked it on my Weber for about 6 hours, using charcoal and orange wood for extra smoke. Cooked it at 275F (135C) for the duration, and it came out absolutely perfect. One of the absolute best things I've cooked on my BBQ.
Served it with your Cumin Potatoes (although I roasted them in the oven, rather than pan cooking), mint/cucumber raita and tomato/cucumber cachumber. Just fabulous!!-
Hari Ghotra
Hi Tom Thanks so much for sharing this with us - really wonderful to hear that you enjoyed the dish and you excelled your BBQ skills too. I hope you took pictures? You can share them with me on my app - just download here www.harighotra.co.uk/app Thanks so much for trying the recipes. Hari
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Paul Burns
I'm thinking of cooking this on my barbecue and was wondering if there is anything to accompany it I can also cook on the barbecue?-
Hari Ghotra
Hi Paul As sides it's great with lemon rice or mango kachumber or pomegranate raita but if you are after a few other BBQ dishes then tandoori chicken is great with a onion salad. Does this hep? Thanks Hari
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Angela
Hi Hari,
Ive been looking over some of your recipes and pinning them to try out soon. For this Mutton Raan recipe, you say you can also use this rub/marinade on turkey. What size turkey? 2kg same as the leg of lamb? Thanks.-
Hari Ghotra
Yes that would be fine!!
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Martin Scarff
Many thanks for this recipe Hari. Will definitely be giving this a try.-
Hari Ghotra
I'd love to hear what you think!
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David Miller
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