When I first saw the raan and heard about it, the novice chef in me got terrified. I thought how would this piece of meat be cooked, and there will definitely be some intricate science behind cooking it. Raan is generally the shoulder cut of meat of a lamb and is cooked whole.
But then I met my friend from Karachi and she made me believe that cooking the raan is not so tough as it looks. She then shared with me a recipe, which has now become my family’s favorite. The only thing you need to remember is that the raan needs to marinate for at least 24 hours in the fridge, for it to turn out spectacular. So if you are planning to make it this Sunday, then make sure that the raan is marinating in the fridge from Saturday morning.
If you plan to serve it to non-Keto family members, then fried baby potatoes, along with Kashmiri Pulao go very well with it. And if all your guests are off carbs, then you can always serve it with Keto Buns or Keto Roti, pita bread. The recipe can be used with any cut of lamb, just increase the marination and cooking time accordingly.
And the most amazing thing about this recipe is that it has “no onions, no tomatoes”.
What more can you ask for?
Preparation Time:
15 Minutes (Marinate in Fridge At least For 24 hours)
Cook Time
90 Minutes in a cooker
Servings
5
Ingredients
- 1.5 kgs Lamb meat, with the bone
- 3 tbsp Olive Oil
- 150 ml Yogurt
- 1 tsp Garam Masala
- 1 tsp Black Pepper powder
- 1 tsp White Pepper Powder
- Juice of 2 small lemons
- 30 gms Ginger raw
- 30 gms Garlic raw
- 1 tsp Red Chillies or Paprika powder, optional
- Half a cup freshly chopped Coriander or Cilantro
- 4 Green Chillies, optional
- White and Pink salt, according to taste
Keto Roasted Raan Making Procedure
1. Wash the raan and pat it dry. Then make cuts on it all over and also poke it with a fork.
2. Measure the ginger, garlic , yogurt. Chop the coriander and keep the green chillies ready.
3. Make a paste of all the above-mentioned ingredients in a blender and add the dry masalas to it. Add the black, white pepper, salt and garam masala.
4. Now put this marinade in the dish in which you intend to marinate the meat.
5. Apply this marinade to the meat with your hands and ensure that it is covered properly. Then put a cling wrap or cover it properly and keep it in the fridge for 24 hours. Remember to turn it twice or thrice before cooking.
6. After marinating for 24 hours, ensure that you take out the raan and keep it on the kitchen counter, at least two hours before cooking, so that it comes down to the room temperature.
7. Now place the meat in a cooker and if you think it is dry then add a cup of water or let it be otherwise. Close the cooker and cook on high heat. After two whistles lower the heat for 45 minutes. Cooking time will vary according to the quality of meat, and the marination time. If the meat is of a small animal it might take lesser time to cook.
8. After 45 minutes wait for the steam to release and then open the cooker. Check if the meat has cooked completely or not. Now shift the meat to an open thick bottom vessel and cook open without a lid on moderate heat.
9. Keep stirring at regular intervals. Once the oil seeps to the sides and the water has totally evaporated, your meat is ready. Now carve the meat yourself for your guests and family,it and serve with your choice of salad and mint chutney.
Nutrition Facts
- Calories – 853
- Fat – 62.2 gms
- Net Carbs c- 6.2 gms
- Protein – 64.3
