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#MuttonRaan #Raan
@Mutton Ran | Mutton Leg Recipe's without Oven Links below.
How to Make Tender, Juicy, Flavourful, Fall-of the-bone Mutton Raan
The secret is in the marinade and just as important is to cook the lamb low and slow. It takes several hours for the meat to become fork-tender but the good news is, marinating it takes just minutes! While the lamb is roasting, get the sides ready and get yourself ready for your guests :)
Additional info/Tips:-
You may ask your butcher to trim the excess fat off of the lamb. I usually do this myself using a sharp knife. It takes a few minutes. Lamb has lots of fat and I like to leave most of it on sometimes.
Cut many slits all around the leg so that they can hold the marinade. These will soften as the lamb cooks and will flavour the meat.
Pour the marinade over the lamb and then add the seasonings. This can all be done the day before and the lamb can be refrigerated.
Allow the meat to sit at room temperature for an hour before roasting.
Here is the list of ingredients:-
Mutton Raan/Leg or Shoulder piece which is usually 2-3Kg in weight.
Salt and pepper
-Fresh lemon juice
-Garlic Paste
-2tsp Red Chilli Powder
-2tsp Chilli Flakes
-1tsp Black Pepper Powder
-1tsp Cumin Powder
-1tsp Chat Masala
-2 Medium Onions
-1/2kg Potatoes
-Olive oil
Water
(*Please adjust the above ingredients according to weight/kg of the meat you are using.*)
Type of meat/Quantity of meat Heat Cooking Time
Mutton/ 1kg small cut Low 1.5 hours
Mutton/ 1kg large cut Low 2 -2.5 hours
Mutton/ 5kg small cut Low 2.5-3 hours
Mutton/ 5kg large cut Low 3 -3.5 hours
*Above Cooking time are approximate. Appropriate cook time varies according to specific meat characteristics for fat content and connective tissue as well as other ingredients added to dish including liquid, meat cuts, type of vegetable, size of vegetable dice etc.
Take care and thank you 😊 /farah 💕💕
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