When I first laid eyes on the majestic Raan and heard about its preparation, my inner novice chef was filled with a sense of trepidation. I couldn’t help but wonder how this piece of meat would be cooked, and assumed it must involve some intricate culinary science. Raan, typically made from the thigh part of lamb or goat, is traditionally cooked whole, making it even more intimidating.
However, my perspective changed when I met my friend from Karachi, who assured me that cooking Raan is not as daunting as it appears. She graciously shared a recipe with me, which has now become a beloved favorite in my family.
The key thing to remember is that the Raan requires marinating for at least 24 hours in the fridge to achieve spectacular results. If you’re planning to make it on a Sunday, be sure to start marinating the Raan in the fridge from Saturday morning.
Raan is one of those spectacular restaurant dishes that always create a stir when served at the table. Usually described as a whole roast leg of mutton, it should be vast and impressive; lots of red meat with a texture that is soft and melting — Hindustan Times.
If you’re serving the dish to non-Keto family members, I recommend pairing it with fried baby potatoes and Kashmiri Pulao for a delightful combination. However, if all your guests are following a low-carb diet, you can opt for serving the Raan with Keto Buns, or Keto Roti.
The beauty of this recipe is its versatility—it can be adapted to any cut of lamb by adjusting 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 (after marinating and keeping it in the fridge for at least 24 hours) |
| Cooking Time | 90 minutes (in pressure cooker) |
| Servings | 5 people |
Contents
- Ingredients
- Step-by step instructions
- 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 chilies 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 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.
- 8. 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.
- 9. 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.
- 10. 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, and serve it with your choice of salad and mint chutney.
Ingredients
- 1.5 kg 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 gm Ginger raw
- 30 gm Garlic raw
- 1 tsp Red Chilies or Paprika powder, optional
- Half a cup freshly chopped Coriander or Cilantro
- 4 Green Chilies, optional
- White and Pink salt, according to taste
Step-by step instructions
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 chilies 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 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.
8. 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.
9. 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.
10. 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, and serve it with your choice of salad and mint chutney.
Nutrition Facts
| Calories | 853 |
| Fat | 62.2 grams |
| Net Carbs | 6.2 grams |
| Protein | 64.3 grams |