Indian Meat Recipes - Braised Masala Leg of Lamb (Raan Pathani) Recipe

Ingredients

• 1 lamb leg, not more than 3 lbs (1 1/2 kg)

• 2 tablespoons oil

• 6 tablespoons tomato paste

• 1 teaspoon salt

• 1 cup (250 ml) of water

Marinade

• 1 teaspoon crushed garlic

• 1 teaspoon grated ginger

• 1 teaspoon chili paste or minced fresh chilies

• 1 tablespoon oil

Masala

• 4-5 medium onions, sliced

• 1 teaspoon crushed garlic

• 1 teaspoon minced ginger

• 1 teaspoon chili paste or minced fresh chilies

• 2 teaspoons ground coriander

• 1 teaspoon ground cumin

• 3/4 teaspoon ground turmeric

Whole Spices

• 3 cloves

• 4 green cardamom pods, bruised

• 3 black cardamom pods, bruised

• 2 cinnamon sticks (2 in/5 cm each)

• 2 whole star anise

• 1 bay leaf

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Method:

1. To make the Marinade, combine all the ingredients together. Make deep cuts in the lamb so the spices can penetrate, then rub the Marinade over the lamb and leave to marinate for 3 to 4 hours (preferably overnight).

2. To prepare the Masala, place all the ingredients in a blender or food processor and grind to a paste. Heat the oil in an ovenproof casserole dish or pot just large enough to hold the lamb leg. Stir-fry the Whole Spices for 2 to 3 minutes, add the Masala paste and continue to stir-fry for about 5 minutes until the oil separates. Add the tomato paste, salt and water and allow to heat through. Add the lamb leg. Make sure the casserole dish or pot is covered with a well-fitting lid.

3. Cook over very low heat or in a 300°F (150°C, gas mark 2) oven for about 2 hours until the lamb is tender, adding more water if the liquid evaporates too quickly. Turn once or twice while the lamb is cooking. Before serving, place the cooked lamb under a very hot grill or broiler for a few minutes, turning, so that the sauce coating dries slightly. Serve with Indian bread such as Tandoori Naan or Chapati (refer recipe), and rice.