Mutton Raan

Ingredients

• 3.5 kg Mutton Raan/Leg ((smaller quantity marinade in notes))
• 4-5 Potatoes (Sliced into thick (2 cm) rounds)
• 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

1. 1

   Place your muton piece in your roaster and use a sharp knife to score deep cuts into your roast

2. 2

   Mix your marinade ingredients together (if you are the masala tasting sort like me then it should be a strong flavour)

3. 3

   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.

4. 4

   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.

5. 5

   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

6. 6

   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

7. 7

   Squeeze over lemon juice, sprinkle over chaat masala and serve topped with fresh minced cilantro. Pomegranate kernels are always a plus.