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