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Sikandari Raan PDF Print E-mail
Written by Yorky   
  • 2 kg Leg of lamb
Blend the following until smooth:
  • 300 ml Thick set natural yoghurt
  • 25 mm cube Ginger coarsely chopped
  • 6 Garlic cloves, coarsely chopped
  • 1 Medium onion, coarsely chopped
  • 1 Fresh green chili, coarsely chopped
  • 2 tblsp Fresh mint
Add the following to the blender and blend for a few seconds:
  • 1 tblsp Ground coriander seeds
  • 1 tsp Ground cumin seeds
  • 1 tsp Garam masala
  • 1 tsp Turmeric
  • 1 1/2 tsp Salt
Grind the following:
  • 2 tblsp White poppy seeds
  • 1 tblsp Sesame seeds
  • 2 tblsp Dessicated coconut
  • 25 gm Ghee or unsalted butter
  • 450 gm Potatoes, peeled and quartered
Blend the following to a smooth paste:
  • 125 gm Thick set natural yoghurt
  • 50 gm Raw cashews
  • 50 gm seedless raisins

Remove as much fat as possible from the lamb and lay out flat on a board. Deeply score the meat at 5 mm intervals on both sides.

Mix the yoghurt mixture with the ground spices. Rub the mixture all over the lamb leg, ensuring that the scores are packed with the mixture. Place the leg in a covered container and leave to marinate in the refrigerator for 48 hours. Turn over the joint every 12 hours.

Preheat the oven to 230 degC. Place the lamb on a roasting tin , melt the ghee and pour over the joint. Cover the tin with foil and roast in the centre of the oven for 20 minutes.

Reduce the heat to 190 degC and cook for a further 30 minutes. Add the potatoes to the tin and baste both them and the joint with the sauce. Cover and cook for a further 40 minutes basting occasionally.

Pour the liquidised nut mixture over the meat, cover and return to the oven to cook for a further 30 minutes, basting the joint and potatoes occasionally.

Transfer the joint and potatoes to a serving dish and spoon over the remaining sauce.

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