A showstopping, full flavored, tender Raan Roast that gets rave views! Make it with Lamb or Goat for an easy impressive festive main!
Some dishes wow - you know, like a beautiful Nihari, a multi layered Singaporean Rice, or that perfectly glistening Caramel Custard. Some of them require a little doing (Singaporean Rice, I am a looking at you).
This Mutton Raan does all the wowing, but with very little doing. There's a reason your mother and her friends all made it for their Eid dawats!
Not convinced? Just imagine yourself carrying a large dish to the table, a magnificent succulent spiced roast in the middle, the juiciest potatoes scattered around it, a sprinkling of cilantro perfuming the air. Sold right?
If you are looking for Eid Recipes then I got you there too, just click here. Now let's get back to this dish shall we...
What kind of meat can I buy for the Mutton Raan Roast?
A Raan is technically a goat leg and that's what I used here. However, in the years since I have posted the recipe this recipe has been made countless times over by readers with lamb and to utterly delightful effect.
Just fyi, in Pakistan the average Raan is approx. 1.5-2kg, the smallest raan my butcher in Canada carries came in at 3.5 kg. at 3.5kg a Raan can easily feed a dozen people, maybe ten if they're big eaters.
If that is too much for you then you can also scale the recipe down and purchase a Mutton Shoulder instead or any other cut your butcher recommends.
Will this Mutton Raan have a smell?
In Urdu there is a word called "heek". It refers to that unpleasant smell/taste that food can have, where it smells not quite right, like something is off. This folks is a heek free situation. The masala that goes into this Mutton Raan is rich and it perfumes the meat quite beautifully.
However, since I like to leave nothing to chance I recommend that you squeeze half a lemon over your mutton raan before adding the garnishes.
Can I make this Mutton Raan in an Instant Pot?
I love my IP just as much as the next person, but here it just is not big enough. If you get a smaller roast piece then you absolutely could, but since cook time varies by size I can't estimate it here.
Why I cook my Raan in the oven
For three reasons
1.) It fits in a roasting pan a lot better than it does in most pots. If you have a large pot and a large gas burner then you can absolutely cook it stove top. Cook it stovetop on medium low heat until tender, but not totally soft. Add potatoes and let it all cook together.
2.) Frees up the stove for other cooking (or not) - If I can avoid committing my favourite burner (you know you have one) to a dish then I will.
3.) Slow roasting produces an ultra tender roast
The Big Question: What do I serve with a Mutton Raan?
A star like a Raan needs only a supporting cast
- a simple chana pulao.
- a green raita/chutney
- some hot naan or sheermaal
Made this Raan? Have a question? Comment below and share your recreations with me on Instagram @flourandspiceblog - Happy cooking!
Mutton Raan
Equipment
- Roasting dish
Ingredients
- 3.5 kg Mutton Raan/Leg (smaller quantity marinade in notes)
- 4-5 Potatoes Sliced into thick (2 cm) rounds
Marinade
- 2 cups Yoghurt
- 2.5 tbsp Ginger Paste
- 2.5 tbsp Garlic paste
- 1 tbsp Salt (plus one more teaspoon)
- 1.5 tbsp dry roasted cumin powder
- 1.5 tbsp dry roasted coriander powder (see notes)
- 3 tbsp garam masala powder
- 3 tbsp red chilli powder
- 1 tsp pepper
- 1 tbsp green chilli paste (or mince in 8 green chilies)
- juice of a lemon
Instructions
- Place your muton piece in your roaster and use a sharp knife to score deep cuts into your roast
- Mix your marinade ingredients together (if you are the masala tasting sort like me then it should be a strong flavour)
- Rub the marinade all over your mutton and marinade covered and in the fridge overnight at a very minimum and up to three days. If you can then flip your roast over once and baste with the marinade.
- Remove the raan from the fridge an hour before you will roast it to allow it to come to room temperature for more even cooking.
- Preheat your oven to 350F and bake the raan covered with foil for 2 hours. At this point if you pierce it with a fork it's cooked through but now completely tender. Use a spoon to baste it with the masala
- Scatter your potatoes along the sides and bake covered for another half an hour, then remove the foil and allow it to bake until the potatoes are fork tender (usually 20 minutes or so more). The mutton meat should be absolutely tender by now
- Squeeze over lemon juice, sprinkle over chaat masala and serve topped with fresh minced cilantro. Pomegranate kernels are always a plus.
Mitre says
Can I make this with boneless leg of lamb. Any extra tips if it is boneless
Sarah Mir says
Hi there! A number of people have and I hear from them that it works out just fine, the only difference seems to be that because the bone isn't releasing it's own juices that you don't get the same depth, but you also get a less watery masala. You should still end up with a moist roast!
Marisa Batool says
Hey! Made it in the Instant Pot and turned out great. Yes I ended up overcooking it but turned out juicy, tender & delicious! Also, incredibly easy!
Sarah Mir says
Your descriptors have me wishing I was at your place when you made it!! thanks for the review!
Dra says
Sarah, or Ravi
If I wanted to wrap it in roti first, should the roti be cooked or uncooked?
Sarah Mir says
Hi there! I am so sorry, but I am not familiar with that method of making raan enough to guide you there!
Dra says
So I wrappped the Raan with rotis and aluminum foil, and followed your directions, came out finger licking good.
Thanks again for this wonderful recipe!
Sarah Mir says
that is fabulous to know - thank you!