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Lamb Raan |
| Lamb marinaded in yoghurt with almonds, saltanas |
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Serves |
6 - 8 |
Cooking Time |
Marinating time 3-4 hours + 40 - 50 minutes cooking |
Temperature |
Moderately Hot oven, Gas Mark 6, 200°C, 400°F |
1kg (2.5lb) lean leg lamb fillet end (chunky top end of leg) boneless, strings removed and flattened out
300ml yoghurt
30ml (2tbsp) medium curry paste
25g (1oz) flaked almonds (optional)
25g (1oz) sultanas, chopped
30ml (2tbsp) fresh coriander, chopped |
Take lean leg lamb fillet end – bone removed. Cut the leg so that the meat can be flattened out (the lamb joint will be about 2-3” (5-8cm thick).
Place in a large dish yoghurt and curry paste, mix together and add the flattered lamb, cover and leave to marinate in the refrigerator for 3-4 hours.
Remove from marinade and discard yoghurt. Cook on a preheated barbecue (with lid) for 40-50 minutes so that the outside is golden and meat still pink inside, alternatively cook in the oven directly on the cooking shelf with a drip tray below for about 40-50 minutes. (Cover with foil if yoghurt starts to catch.)
Remove from the oven and allow to stand. Sprinkle lamb with almonds, sultanas and coriander and serve cut into thick chunks with Aloo Gobi Salad (Spicy potato and cauliflower salad with spiced mayo) toasted naan bread and pilau rice. |
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