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Mutton Raan Roast partial view
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Mutton Raan

A richly spiced mutton roast perfect for company, simply marinate in advance and roast away!
Course Main Course
Cuisine Indian, Pakistani
Diet Halal
Servings 10
Author Sarah Mir

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.

Notes

Coriander and Cumin Powder: I always have a roasted mix of the two in my pantry so I use that for this recipe. Seeds roasted and ground have a better flavour than their powdered counterpart but if you don't have the time just lightly toast the powders in a clean pan 
Marinade for a 1.5kg Mutton Raan: ¾ cup yogurt, 1 tbsp each ginger and garlic paste, 1 tbsp red chili powder, 1.5-2 tsp salt, ½ tbsp garam masala, ½ tbsp pepper, ½ tbsp dhania powder, ½ tbsp zeera powder, 1 tsp green chili paste. Oven timings will be shorter as well so check in on your raan at the one hour mark, when it's tender enough to be easily pierced by a fork then add your potatoes.