Lamb Raan

Slow roast leg of spiced lamb.

This recipe is a sure way to impress you friends and, though it may seem a bit daunting when you look at the list of ingredients for the marinade, just remember that all of the ingredients can be sourced in any good supermarket or ethnic food shop and will be well worth the effort as you serve a wonderfully tender meat flavoured with a perfect fusion of spices
The preparation for the raan is done the day before, leaving time for the flavours to infuse. The lamb is cooked in a roasting bag, also available in any good supermarket.

A large leg of lamb, get your butcher to trim the fat. For the marinade: 100g of fresh ginger grated coarsely 12 large garlic cloves roughly chopped The zest and juice of a large lemon 2 heaped teaspoons of cumin seeds 2 heaped teaspoons of ground cardamom 12 cloves 2 teaspoons of turmeric 1½ teaspoons of mild chilli powder 1 tablespoon of salt 140g of flaked almonds 4 tablespoons of soft brown sugar 280ml of plain yoghurt 60g of raisins

Using a sharp knife, make deep cuts into the leg of lamb – about two inches apart – right to the bone. In a blender pulse all the marinade ingredients together until just blended. Meanwhile place the leg, fat side first into a large roasting bag (you may need help to do this). Scrape the contents of the blender into the bag and work the marinade over the lamb. Tie the bag with a bag tie (the tie comes with the bag) and place in a roasting dish. Leave to marinade in the fridge overnight.
Pre-heat the oven to 200ºc, roast the lamb in the bag for approximately one and a half hours. Reduce the oven temperature to 150ºc and cook for another two hours. To serve, carefully remove the lamb and place on a large, warmed platter. Spoon all the marinade and juices over the lamb. Serve with yoghurt, naan bread and basmati rice.

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