Modern Raan By Vivek Singh

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Serves: 4

By CarolEdwards



  • 1 tbsp garam masala

  • 1 tbsp Ginger Paste

  • 1 tbsp Garlic Paste

  • 2 tbsp Fried Onion Paste

  • 1 tsp red chilli powder

  • 1/2 tsp garam masala

  • 1 1/2 tsp salt

  • 2 tbsp vegetable or corn oil

  • 250g Greek- style yoghurt


  1. Trim the excess fat off the lamb and, if your butcher hasn’t tunnel boned it for you, remove the thighbone by cutting around it carefully with a carving knife to leave a cavity. Prick the leg on the outside with a fork.

  2. Combine all the ingredients for the marinade. Rub the marinade over the leg of lamb, both outs8ide and inside the cavity, and leave for 15 minutes.

  3. To make the filling, combine all the ingredients and then use to stuff the lamb leg. Truss the leg using a butcher’s needle and twine to close the open part completely. Transfer to a roasting tray and place in an oven preheated to 220ᵒC/425ᵒF/ Gas Mark 7. Roast for 10 minutes, then reduce the heat to 180ᵒC/350ᵒF/Gas Mark 4 and cook for a further 50 minutes.

  4. Remove from the oven and leave to rest for about 30 minutes.

  5. Meanwhile, make the onion salad. Put all the cut vegetables except the tomato in a bowl of ice-cold water for 10 minutes to crisp them up. Strain and sprinkle with the salt, cumin and fresh coriander. Squeeze the lime juice over.

  6. Cut the meat into slices 1cm (1/2 inch) thick and serve with the onion salad.

Handy Hint

For something like this to be enjoyed at its best, it is very important to rest the meat before serving. This makes it more tender and you won’t lose the juices when you slice it.

Additional Information

  • indian

  • Christmas

  • Autumn

  • Main Course

  • Brunch

  • Nut Free

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