Tonight Bron made Raan, spiced leg of lamb. The recipe is from The Cooking of India, a Time-Life book released in 1975 which she picked up at Gorman House Markets some years ago. The recipe calls for ginger, garlic, cardamom, cinnamon, cloves, cumin, turmeric, cayenne, salt, and lemon juice to be blended to a smooth purée. The lamb needs to be slashed deeply and the spice purée rubbed in. After 30 minutes a
second purée of pistachios, raisins, almonds, and yoghurt is spread over the lamb. Honey is dripped on the leg of lamb before it is covered and sealed and stored in a cool place for for 24 hours or in the refrigerator for 48 hours. Saffron is prepared by soaking in just boiled water for 15 minutes and then poured over the lamb. About a cup of just boiled water is then poured over the lamb. The whole arrangement is brought to the boil, covered tightly and then baked for 90 minutes, the heat is reduced and baked until lamb is tender and shows no resistance when pierced with the point of a sharp knife. The meat should be rested for 1 hour.
The Raan worked out really well. It was tender and juicy. We also had naan bread, dips and vegetables. After the main meal we had Bron’s sticky date pudding with ice cream, custard and butterscotch.
There are about 18 images in the slideshow. It may transition a little slowly on an iPad unless you’re connected to wifi.
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- Spicy lamb steaks made with homemade harrisa. (tastyadvice.wordpress.com)
- Roast lamb and smashed potatoes (garydavidlum.com)
- Curry. Are we doing it justice? (thefatoftheland.wordpress.com)
- Lamb Madras (kerrysrecipes.wordpress.com)
- 6-legged Lamb With Both Male and Female Sex Organs Born in Georgia [Video] (inquisitr.com)
- Tony’s Table: Bucatini with Lamb Ragout (newyork.cbslocal.com)