Mutton Raan | Hari Ghotra
4.0/5 rating (11 votes)

Mutton Raan

48 Hour Mutton

  • Heat Medium
  • Serves 6
  • Prep 2 days
  • Cook 4 hrs
Mutton Raan

A lavish mutton dish which is marinated for 48 hours then slow cooked until the meat is melting away from the bone!

Hari says

I love discovering dishes that are old classics but because they are so special they just seem to work across different cultures. Lucky for you this is one of those.

This raan makes an amazing centre piece for your Sunday roast dinner and can be served with saffron potatoes and spiced green beans but it's just as wonderful cooked slowly on an indirect heat in the barbecue too.

This is a dish that needs a bit of planning (as well as space in the fridge to marinade) but it is really easy to create. I gave this recipe to a friend of mine who wanted to go Indian for Christmas lunch and it went down an absolute storm.

The mutton is scored down to the bone marinated in a fragrant spice dry rub for 24 hours then it's smothered in a wet nut and yoghurt paste for another 24 hours. This tenderises the meat and allows it to soak up the wonderful flavours. The gentle spicing gives the mutton the essence of Indian flavours without them being too strong.

This works with lamb and I have also done it with a whole turkey too which was simply wonderful

Two marinades over two days, cooked low and slow - result tender meat melting away from the bone with a warming spiced gravy.

  • Ingredients
  • Method
  • 2kg leg of mutton

Dry rub

  • 4 garlic cloves, crushed
  • 3cm piece of ginger, grated
  • 4cm stick of cassia bark
  • 5 cardamom pods
  • 2 black cardamom pods
  • 1 tsp fennel seeds
  • 3 cloves
  • 1 tsp of chilli powder
  • 1 tsp of turmeric
  • 1 tsp of salt

Marinade

  • 250g yoghurt
  • 100g pistachios
  • 100g almonds
  • Large pinch of saffron
  • 1 tsp salt
  • 1 tsp black pepper
  • Drizzle of honey

Method

  1. Trim the leg removing the fat and make 3 deep cuts down the length of the bone. Then make 3 slices across the leg. Turn it over and do the same of the other side
  2. Peel the garlic and blend with all the dry rub spices to make a paste. Rub this all over the leg and into the cuts. Cover with cling film and leave to marinade overnight.
  3. Soak saffron in a little water.
  4. In a grinder blend the nuts to a powder (you can also crush them in a pestle and mortar).
  5. Mix the nuts, saffron water, yoghurt salt and pepper in a bowl. Smear this all over the leg and massage it into the meat. Cover with cling film and leave to marinade overnight.
  6. Heat the oven to 220°C and remove from the clingfilm. Place the meat on a rack over a oven tray. Cover with foil and cook for half an hour. Reduce the heat to 160°C and cook for 4-5 hours.
  7. In the last half hour remove the foil and drizzle with honey.
  8. Once cooked cover with foil and leave the meat to rest for up to an hour so it is tender and juicy.
  9. Spoon off some of the fat from the juices then heat through, pour this over the meat before serving.

Served with

Serve with cumin roast potatoes as a not so British roast dinner or go down the more Indian route with some delicate saffron rice.

Nutritional information

Typical values* per Serving
Calories224
Fat (g)13
of which saturates (g)4.1
Carbohydrates (g)2.7
of which sugars (g)1.7
Fibre (g)0.7
Protein (g)26
Salt (mg)0.66
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Hari Ghotra