Title: Shikha Singh's Marinated Raan (Leg of Lamb)
Categories: The, Spice, Trail
Yield: 4 servings

2 kg Leg of lamb; any membrane
-and
; excess fat removed
4 tb Sunflower or vegetable oil
2 lg Onions; finely chopped
1 Pinches saffron strands;
-pounded
1 tb Hot milk
1/4 md Sized unripe papaya;
-skinned, seeded and
; pureed with a
Little water
150 g Natural yoghurt
1 tb Ginger paste
1 tb Garlic paste
1 1/2 ts Salt or to taste
1/2 ts Ground cinnamon
1/2 ts Ground clove
1/2 ts Ground cardamom

With a sharp knife, score the leg of lamb all over. Heat the oil over a
medium heat and fry the onions until they are well browned, then puree in a
blender.

Soak the saffron in the hot milk.

Now mix all the ingredients together to form a thick paste. Rub this paste
all over the lamb, cover and refrigerate for 24-36 hours. Bring it to room
temperature before cooking.

Preheat the oven to 180C/350F/gas 4. Place the leg of lamb in a warmed
roasting tin and cover with foil. Cook in the centre of the oven for 2
hours. Remove the foil and baste the meat generously with the pan juices.
Continue to cook for a further 35-40 minutes, basting frequently. Remove
from the oven and let it rest for 30 minutes. Cut into thick chunks and
serve with naan or pilau rice accompanied by a vegetable curry.

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