Name: Lamb raan
Cook time: 215 min
Total time: 215 min
Yield: 8
Ingredients: 12 cardamom pods; 2 teaspoon cumin seeds; 6 whole cloves; 1 teaspoon black peppercorns; 6 clove garlic, peeled and roughly chopped; 100 gram ginger, peeled and roughly chopped; juice 2 lemons; 1 tablespoon oil; 1 teaspoon salt; 2 teaspoon chilli powder; 1 teaspoon turmeric; 2 kilogram leg of lamb (see note); 20 shelled toasted pistachio nuts; 100 gram blanched almonds; 3 tablespoon soft brown sugar; 250 millilitre plain yoghurt

Ingredients

12 cardamom pods

2 teaspoon cumin seeds

6 whole cloves

1 teaspoon black peppercorns

6 clove garlic, peeled and roughly chopped

100 gram ginger, peeled and roughly chopped

juice 2 lemons

1 tablespoon oil

1 teaspoon salt

2 teaspoon chilli powder

1 teaspoon turmeric

2 kilogram leg of lamb (see note)

20 shelled toasted pistachio nuts

100 gram blanched almonds

3 tablespoon soft brown sugar

250 millilitre plain yoghurt

Method

1.Gently bash cardamom pods with a mallet and extract seeds. Put cardamom and cumin seeds, whole cloves and peppercorns in a small dry frying pan and toast over a medium heat for a few minutes until fragrant.

2.Blend garlic, ginger, toasted spices, lemon juice, oil, salt, chilli powder and turmeric to a paste in a blender.

3.Prick lamb all over with a sharp skewer and, using a sharp knife, make a dozen or so slashes in the meatier parts of the meat on both sides of the leg. Put lamb in an ovenproof dish and massage with the spice paste.

4.Blend pistachio nuts and almonds together in a blender with 2 tablespoons brown sugar and enough yoghurt to stop blender from stalling, then mix in remaining yoghurt. Spoon over lamb. Cover and refrigerate for 48 hours.

5.Bring lamb to room temperature 1 hour before cooking. Preheat oven to 180°C. There should be some liquid around the lamb; if not, pour ¼ cup water around (not over) the meat.

6.Sprinkle remaining 1 tablespoon brown sugar on top of lamb. Cover with baking paper then tinfoil (or a lid) and bake for 1½ hours.

7.Remove foil and paper and baste well. Increase oven temperature to 200°C and when up to speed return lamb to oven and cook for a further 15 minutes or so, until it is a gorgeous golden brown. (If you like lamb more well done, cook for 2 hours before browning.) Rest lamb for 15 minutes before slicing.

Ask your butcher to cut through the lamb shank bone so it will easily fit in a regular roasting tin.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%