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TANDOORI RAAN

Vibs's picture
A delicious succulent Tandoori Raan recipe just for you. Enjoy the taste of the delicious lamb marinated in hung curd and the traditional Indian spices. Relish a mouth watering meal with the Tandoori Raan recipe.
Ingredients
  Raan 1 Kilogram
  Curd 30 Gram (hung)
  Whole garam masala 5 Gram
  Ginger paste 10 Gram
  Garlic paste 10 Gram
  Yoghurt 100 Gram
  Salt To Taste
  Oil 20 Milliliter
  Chilli 10 Gram
  Malt vinegar 25 Milliliter
  Mutton stock 500 Milliliter
Directions

CLEAN THE RAAN, PRICK WITH A FORK AND RUB SALT, KEEP ASIDE FOR 1HOUR
THEN RUB CHILLI PDR ALONG WITH MALT VINEGAR AND KEEP FOR TWWO HOURS
MAKE A MARINADE OF HUNG CURD,WHOLE GARAM MASALA, GINGER- GARLIC PASTE, SALT, OIL, CHILLI PASTE AND MALT VINEGAR AND MARINADE THE RAAN OVER NIGHT.
PUT THE RAAN IN A LAGAN WITH LAMB STOCK AND SEAL WITH A DOUGH.
COOK OVER A SLOW FLAME OR IN AN OVEN FOR 2 HRS.
LET IT COOL AND DEBONE IT AND FINISH IT IN TANDOOR.
REDUCE THE COOKING LIQOUR AND SERVE IT ALONG WITH THE RAAN.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Smooth
Method: 
Roasted
Restriction: 
Halal
Occasion: 
Holi, Wedding
Interest: 
Holiday, Healthy
Ingredient: 
Meat
Preparation Time: 
120 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes
Servings: 
4
Story
It is a signature dish of Indian Tandoor(clay oven)...
Subtitle: 
Roast thigh of lamb

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