Raan Patialashai
Equipment
- Shallow dish
- Refrigerator
- Oven
- Roasting dish
- Tandoor
- Charcoal grill
- Metal skewers
Ingredients
For the marinade
- 1 tablespoon Papaya paste raw
- 2 Cinnamon sticks crushed
- 1 teaspoon Cardamom ground
- 1 teaspoon Cloves ground
- 1 teaspoon Aniseed ground
- 1 1/2 teaspoon cumin ground
- 1 1/2 tablespoons Coriander ground
- 1/2 teaspoon Nutmeg ground
- 1 tablespoon Ginger ground
For the whisked yoghurt paste
- 300 ml natural (plain) yoghurt (1 1/4 cups) hung
- 4 tablespoons Garlic Paste
- 2 tablespoons Green chilli paste
- 2 tablespoons Red chilli paste
- 2 tablespoons Garlic chopped
- 1/2 tablespoon Turmeric ground
- 1/2 tablespoon Cinnamon ground
- 3 1/2 tablespoon Lemon juice
- 2 teaspoons Vegetable oil
- 2 tablespoons Butter melted
- Salt
Instructions
- Remove the blade bone of the lamb leg and, using a sharp knife, make incisions all over the meat.
- To make the marinade, put the papaya paste, crushed cinnamon, and ground spices in a large shallow dish and mix well.
- Add the meat and rub the mixture evenly all over to coat. Cover and allow to marinate in the refrigerator for about 2 hours.
- To make the whisked yoghurt paste, put the yoghurt, pastes, the chopped garlic, turmeric, cinnamon, lemon juice, oil and butter in another large dish. Season with salt and mix well.
- Remove the meat from the first marinade, wiping off any excess moisture from the first marinade, and add the meat to the second marinade.
- Rub the paste evenly all over the meat, then cover and allow to marinate in the refrigerator for a further 2 hours.
- Preheat the oven to 190°C / 375°F / Gas Mark 5. Place the lamb leg with any remaining marinade into a large roasting dish or tin (pan) and roast the leg in the oven for about 1 hour, or until it is nearly cooked. Remove and cut the leg into 3-4 pieces along the bone.
- Prepare a tandoor or charcoal grill for moderate heat, or alternatively preheat the grill (broiler) to medium.
- Thread the lamb pieces onto several metal skewers and roast in a moderately hot tandoor or under the hot grill for 7-8 minutes. Remove from the heat and baste with melted butter, then roast for a further 3-4 minutes. Slice the meat and serve hot.
Nutrition
Serving: 4gSodium: 264mgCalcium: 213mgVitamin C: 26mgVitamin A: 388IUSugar: 5gFiber: 3gPotassium: 865mgCholesterol: 207mgCalories: 875kcalTrans Fat: 1gSaturated Fat: 32gFat: 69gProtein: 46gCarbohydrates: 17gIron: 6mg
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