Raan Masaledaar

Raan Masaledaar Recipe - Delicious Indian Lamb Dish with Almonds and Spices

Region / culture: India | Preparation time: 30 minutes | Cooking time: 2 hours 15 minutes | Servings: 6

Introduction

Raan Masaledaar is a delicious and flavorful Indian dish made with a leg of lamb marinated in a rich and aromatic sauce. This dish is perfect for special occasions and gatherings, as it is sure to impress your guests with its bold flavors and tender meat.

History

Raan Masaledaar has its origins in the royal kitchens of India, where it was traditionally prepared for lavish feasts and celebrations. The dish is known for its complex blend of spices and rich flavors, making it a favorite among food enthusiasts.

Ingredients

5 lb (2.27 kg) leg of lamb
FOR SAUCE
2 oz (57 g) almonds, blanched
0.5 lb (227 g) onions, coarsely chopped
8 garlic cloves, peeled
4 Cubes ginger, 1", peeled, chopped coarsely
4 green chillies, chopped
20 fl oz (591 ml) plain yoghurt
2 tbsp ground cumin seed
4 tsp ground coriander seed
0.5 tsp cayenne pepper
3.5 tsp salt
0.5 tsp garam masala
6 tbsp vegetable oil
0.5 tsp whole cloves
16 cardamom pods
1 cinnamon stick, 2" long
10 black peppercorns
For Garnishing
4 tbsp sultana raisins
0.5 oz (14 g) almonds, blanched, slivered

How to prepare

Ensure that all the fat has been trimmed from the outside of the leg and that most of the fell (parchment-like white skin) has been removed.
Place the leg in a baking dish, preferably made of Pyrex or stainless steel.
In a food processor or blender, combine 2 oz (57 g) almonds, onions, garlic, ginger, green chilies, and 3 tbsp of yogurt. Blend until a paste is formed.
Transfer the remaining yogurt to a bowl and lightly beat it with a fork or whisk until smooth and creamy.
Add the paste from the processor, along with cumin, coriander, cayenne, salt, and garam masala to the yogurt in the bowl. Mix well.
Generously stuff the spice paste into all the openings in the lamb. Spread the paste evenly on the underside of the leg.
Using a small, sharp, pointed knife, make deep slashes in the meat and push the spice paste into the slashes.
Turn the leg over so that the outer side is on top. Spread a thick layer of paste over it and make deep slashes, pushing the spice paste into them.
Pour the remaining spice paste over and around the meat. Cover the baking dish with plastic cling film and refrigerate for 24 hours.
Remove the baking dish from the refrigerator and let the meat come to room temperature. Remove the cling film.
Heat oil in a small frying pan over medium heat. Add cloves, cardamom, cinnamon, and peppercorns. Once the cloves swell, pour the hot oil and spices over the leg of lamb.
Preheat the oven to gas mark 6, 400°F (204°C). Cover the baking dish tightly with its own lid or with a large piece of aluminum foil. Bake, covered, for 1 hour 30 minutes.
Remove the foil and bake uncovered for 45 minutes. Baste the meat 3-4 times with the sauce during this period.
Scatter or arrange sultanas and 0.5 oz (14 g) almonds over the top of the leg. Bake for another 5-6 minutes.
Remove the baking dish from the oven and let it sit in a warm place for 15 minutes.
Take the leg out of the pan and place it on a warm platter. Spoon off any fat from the top of the sauce. Remove all the whole spices from the sauce using a slotted spoon. Discard the spices.
Pour the sauce around the leg. Serve the sauce separately, if desired.

Variations

You can customize the spice level of Raan Masaledaar by adjusting the amount of cayenne pepper and green chilies used in the sauce.
For a twist on the traditional recipe, you can add dried fruits such as apricots or prunes to the sauce for a sweet and savory flavor profile.

Cooking Tips & Tricks

Make sure to marinate the leg of lamb for at least 24 hours to allow the flavors to fully penetrate the meat.

- Baste the meat with the sauce several times during the cooking process to ensure that it stays moist and flavorful.

- Remove any excess fat from the sauce before serving to ensure a rich and velvety texture.

Serving Suggestions

Serve Raan Masaledaar with naan bread, rice, or roti for a complete and satisfying meal.

Cooking Techniques

Marinating the leg of lamb for an extended period of time helps to tenderize the meat and infuse it with flavor.

- Basting the meat with the sauce during the cooking process helps to keep it moist and flavorful.

Ingredient Substitutions

You can substitute cashews or pistachios for almonds in the sauce for a different flavor profile.

- If you do not have whole spices on hand, you can use ground spices instead, but adjust the quantities accordingly.

Make Ahead Tips

Raan Masaledaar can be marinated in advance and stored in the refrigerator for up to 24 hours before cooking.

Presentation Ideas

Garnish Raan Masaledaar with fresh cilantro leaves and slivered almonds for a beautiful and elegant presentation.

Pairing Recommendations

Pair Raan Masaledaar with a side of cucumber raita and a refreshing mint chutney for a well-rounded and satisfying meal.

Storage and Reheating Instructions

Store any leftover Raan Masaledaar in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

500 per serving

Carbohydrates

15g per serving

Fats

35g per serving

Proteins

45g per serving

Vitamins and minerals

Raan Masaledaar is rich in iron, vitamin B12, and zinc, which are essential for overall health and well-being.

Alergens

Contains nuts (almonds)

Summary

Raan Masaledaar is a high-protein dish that is rich in flavor and nutrients. It is a great option for those looking to enjoy a delicious and satisfying meal.

Summary

Raan Masaledaar is a flavorful and aromatic dish that is perfect for special occasions and gatherings. With its rich blend of spices and tender meat, this dish is sure to impress your guests and leave them wanting more. Enjoy this delicious Indian dish with your favorite sides for a complete and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. It was a warm summer day, and I was visiting my aunt who lived in a small village in India. As soon as I walked into her kitchen, I was hit with the most incredible aroma. My aunt was busy marinating a whole leg of lamb in a blend of spices that made my mouth water just thinking about it.

I watched with fascination as she carefully rubbed the marinade into the meat, ensuring that every inch was coated with the fragrant mixture. She explained to me that this dish was called Raan Masaledaar, a traditional Indian recipe that was typically reserved for special occasions.

As the meat marinated, my aunt shared with me the story of how she had learned to make this dish. She told me that she had first tasted Raan Masaledaar at a wedding many years ago, and had been determined to recreate it ever since. She had spent years perfecting the recipe, experimenting with different spice blends and cooking methods until she had created a version that was truly her own.

I was captivated by her passion for cooking and her dedication to perfecting this dish. I knew that I had to learn how to make Raan Masaledaar myself, so my aunt graciously agreed to teach me her recipe.

The first step in making Raan Masaledaar was to prepare the marinade. My aunt showed me how to blend together a mix of yogurt, ginger, garlic, and a variety of spices including coriander, cumin, and garam masala. She explained that marinating the meat for several hours would allow the flavors to penetrate deeply, resulting in a tender and flavorful dish.

Once the meat had marinated, it was time to cook the Raan Masaledaar. My aunt showed me how to roast the leg of lamb in a hot oven, basting it with the marinade every so often to keep it moist and flavorful. As the meat cooked, the kitchen filled with the most incredible aroma, and I couldn't wait to taste the finished dish.

Finally, after hours of slow roasting, the Raan Masaledaar was ready. My aunt carefully carved the meat into thick slices and arranged them on a platter, garnishing them with fresh herbs and lemon wedges. The meat was tender and juicy, infused with the rich flavors of the marinade and spices.

As I took my first bite of Raan Masaledaar, I was transported back to that warm summer day in my aunt's kitchen. The dish was everything I had hoped for and more- tender, flavorful, and utterly delicious. I knew that I had found a recipe that would become a cherished part of my own culinary repertoire.

Over the years, I have made Raan Masaledaar for countless special occasions- family gatherings, holidays, and celebrations. Each time I prepare this dish, I think back to that day in my aunt's kitchen, and I am grateful for the gift of her knowledge and expertise.

In learning to make Raan Masaledaar, I have not only gained a delicious recipe but also a deeper appreciation for the art of cooking and the joy of sharing food with loved ones. This dish will always hold a special place in my heart, a reminder of the time I spent learning from my aunt and the delicious memories we created together.