Tandoori roasted

 Tandoori Roasted Leg Of Lamb In Oven (Tandoori Mutton Raan Roast)!

Preparation Time : 30 minutes and 8-10 hours or overnight marination

Cooking/Roasting Time: 2½ hours

Ingredients:

• 1 mutton raan/leg (weighing 1 or 1½kg)
• 1 cup greek yoghurt/curd
• 2 heaped tbsp ginger garlic paste
• 2 heaped green chilly paste
• 2 tbsp raw papaya paste
• 2 tbsp mustard oil (heated till smoking point and cooled down to room temperature)
• 1 tbsp red chilly powder (lal mirch powder)
• 1 tbsp coriander powder (dhaniya powder)
• 1 tsp turmeric powder (haldi powder)
• 2 tbsp tandoori masala
• 1 tbsp all spice powder (garam masala powder)
• Juice of 3-4 lemons
• 1 tbsp vinegar
• 1 tsp chat masala for garnish
• Salt to taste
• 2-3 peeled and chopped potatoes into cubes
• Finely chopped coriander and mint leaves

Procedure:

1. Trim extra fat and make deep cuts on the raan/leg till the bone, take a fork and pierce on all the sides of the raan for 4-5 minutes for better absorption of the marinade.
2. Wash the raan/leg under running water and clean really well.
3. Squeeze excess water from it and leave it to dry.
4. Meanwhile, in a mixing bowl combine, yohurt, raw papaya paste, ginger garlic paste, green chilly paste, red chilly powder, dhaniya powder, haldi, tandoori masala, garam masala, salt, lemon juice, vinegar, mustard oil and leave it aside.
5. Apply and rub this marinade really very well on the raan and the cuts to absorb the masalas
6. 
   credit: third party image reference
7. Cover and keep the raan in the refrigerator for marination process overnight or for 8-10 hours.
8. Take an oven safe tray or vessel or a foil tray and transfer the raan/leg in it.
9. Add some water near the sides and cover it with a lid or foil.
10. Roast in a preheated oven at 200°C for 2 and a half hours or more until the meat tenderizes.
11. Keep changing the sides after every half an hour.
12. Add the sliced potatoes and chopped coriander and mint leaves after 2 hours.
13. Open the lid and roast for rest half an hour so that the meat turns brown and gets roasted for beautiful look and taste.
14. Serve hot and garnish with lemon and a sprinkle of chat masala.

credit: third party image reference

Tips:

• Heat the mustard oil until it turns smoking hot, cool down to room temperature and then use in marination.
• Use melted butter/ghee instead of mustard oil if desired, or use any other roil.
• Marinate the raan/leg preferably overnight or for 8-10 hours.
• Do marinate the raan/leg, do not cook without marinating.
• Your mutton raan/leg might take more or less time to cook as every mutton quality is different.
• Roast the raan open after tenderizing in the oven.
• If you don't get raw papaya use meat tenderizing powder or kachri powder. (both are available in the market.
• Use readymade tandoori masala or you can make it at home by following the recipe given below.
• Use red food color in the marinade if desired, have not used in this recipe.

Homemade Tandoori Masala:

Ingredients:

• 2 tbsp cumin seeds (jeera/zeera)
• 1½ tbsp coriander seeds (akha dhaniya)
• 1 tbsp sugar
• 2 tbsp salt
• 2½ tbsp red chilli powder (lal mirch powder)
• ½ tbsp garlic powder
• ½ tbsp ginger powder
• 1 tbsp dry fenugreek leaves (kasoori methi)
• 1 tbsp garam masala
• 1/4 tsp tatri
• 1/4 tsp orange edible food color
• pinch of red edible color

Procedure:

1. Take the whole spices except the powdered ones and gently roast them on a pan.
2. Do not burn.
3. Remove on a plate and let them come down to room temperature.
4. Always let the roasted spices cool down, do not grind them hot otherwise it may loose its properties.
5. Transfer these roasted spices, i.e. the cumin seeds, coriander seeds and fenugreek leaves with sugar, salt, red chilli powder, garlic and ginger powder, garam masala powder, tatri and both the food colors in a grinder and grind them into a fine powder.
6. Store in an air tight container.
7. Use in recipes as and when required.

-Thank you for reading,

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