Tandoori Raan modified thru a Pakistani recipe of Peshawari raan that has onion and tomatoes to the roast.


Whole lamb leg & shank 600 gms
Whole lamb shoulder & shin 450 gms

Hung curd 300 gms

Mustard oil 3-4 Tbsp
2 Tbsp whole coriander seeds
3Tbsp Chilli paste
1 tsp Garlic Powder
1 tsp ground Ginger
1 tsp Clove Powder
1/2 tsp grated Nutmeg
0.5 tsp Mace Powder
1.5 Tbsp Cumin powder
1 tsp Fenugreek leaves
1 tsp ground Cinnamon
1 tsp fresh ground Black Pepper corns
1 tsp ground brown Cardamom Seeds
Seasoning as required

2 medium sized onions

1 tomato

Butter for basting


Using a fork make holes in the meat, so that marinade is easier… Immerse the leg and shoulder meat in a large container with premix brine. About 3.5 litres of water with 6-7 Tbsp of salt. Set temp of fridge to high and cover with a cling wrap. Do this overnight. This method compensates the moisture loss and allows salt to permeate thru, which personally has gives me better results than the marinade itself.

If you notice the weight if the legs, you notice its a baby, smaller the leg.. Better!!

Tandoori paste:

Hang curd in a muslin cloth for 3-4 hrs

Combine the dry spices to make a fine powder in a dry grinder. Strain it and discard the coarse remains.

Mix all dry spice ingredients to the hung curd and finally add mustard oil. I avoid artificial colors, we’ll get those brown colors thru the oven temperature. Whisk the masala well and using a whisk or a fork

Remove the leg and whole shoulder and using a towel dry it.

Let the meat stand a bit before the marinade. Apply a generous paste which is about 1.5mm thick all over. Let it stand in the fridge for another 3-4 hrs.

Take about 2 onions and 1 tomato and using about 2 tbsp of oil saute them till they’re soft and mildly cooked. Adding the julienned onions first and the thick sliced tomatoes a bit later.

Using a foil wrap place the meat and set the temp of the oven to 85c have the inner side of the leg and shoulder facing upwards. Now add the onion tomatoes besides the legs, the juices off the meat will do the trick. Once temperature ready place the oven tray inside the oven. The hind keg only, the shoulder can go in a bit later

Leave in for 2.5 hrs for the hind leg and have the shoulder meat go in 30 mins later (they cook faster)

Raise temp to 120 for the next 20 mins

Now to 180 for ten minutes.

Remove the oven tray let cool

Now set temperature to max 240c and unfoil the meat and baste it with butter on the inner side thats facing upwards and let it form a brownish crust. Will take 12 mins precisely in an electric oven with a fan circulator

Now flip the leg and do a baste in the top side of the legs and shoulder.

You could place the onions and tomatoes on top of the meat now and baste some butter to it as well. (Purely optional)

Remove from oven and let it stand for 5 mins and serve

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