Raan Roast Recipe

Wash the leg and pat it dry. With a sharp knife make deep cuts down to the bone, 3 to 4 cm apart, on both sides, and prick it all over with a fork.

Mix all the marinade ingredients and rub them into the leg, pushing the masala deep into every cut. Cover and refrigerate overnight, turning once if you can.

⏱ 720 min

Take the leg out of the fridge an hour before cooking. Put it in a large heavy pot with all the marinade and the hot water.

Bring to a boil, then cover tightly and braise on the lowest heat, turning the leg every 30 minutes, until the meat is very tender and starts to pull away from the bone. Add a little hot water if it gets dry.

⏱ 150 min

Heat the oven to 220°C. Lift the leg onto a roasting tray. Boil the liquid left in the pot on high heat until it reduces to a thick masala.

⏱ 10 min

Spread the reduced masala over the leg, drizzle with the ghee and roast uncovered, basting once, until the outside is dark brown and charred at the edges.

⏱ 25 min

Rest the raan for 10 minutes, sprinkle with chaat masala, and serve on a platter with onion rings and lemon wedges.

⏱ 10 min