Fresh Goat Raan / Leg Portion- Curry Cut Goat meat from leg are which is othe words is known as raan area meat of mutton. The raan meat package will include meat from leg area including flesh and nali.

What is the meaning of Raan mutton?

In the meat-eating communities of South Asia, that means Raan, the special meal lamb or mutton leg found at Muslim celebrations is the kind of centerpiece that graces tables at holidays such as Eid or a good wholesome dawaat.

What is the history of Raan mutton?

A dish full of delicious history, our Raan Sikandari or Alexander's Lamb goes back to the time when Alexander the Great captured the Indian King Porus in battle, around 300 BC . When asked how he wished to be treated in captivity, Porus replied 'like a King'.

What is the difference between lamb leg and mutton leg?

The Oxford dictionary defines lamb as 'a young sheep', or 'meat from a young sheep', while mutton is defined as 'meat from a fully grown sheep' . Meat from a sheep between the ages of one month and one year is served as lamb, while sheep older that one year is served as mutton.

What is lamb meat called in India?

Lamb is from a younger sheep (Less than a year old) and mutton is from an older sheep. In South Asian or Caribbean cuisine, mutton refers to the meat of goats. In India however, we often refer to both sheep and goat meat as mutton.

What is Raan called in English?

The Urdu Word ران Meaning in English is Thigh . The other similar words are Raan and Jaangh. The synonyms of Thigh include are Femur, Flank, Gammon, Groin, Ham, Hock and Loins.

What is the difference between lamb and goat mutton?

Taste: Goat meat tends to be milder and slightly sweeter when compared to lamb meat. Lamb meat is richer and tastes gamey. Nutrition: Goat tends to have more protein than mutton or lamb. Regarding fat content, lamb has more of it than goat meat.

What is the difference between Lamb and Mutton?

The definitions for lamb, hogget and mutton vary considerably between countries. Younger lambs are smaller and more tender. Mutton is meat from a sheep over two years old, and has less tender flesh. In general, the darker the colour, the older the animal.

What is older lamb meat called?

Mutton refers to the flesh of the mature ram or ewe at least one year old; the meat of sheep between 12 and 20 months old may be called yearling mutton .

What cut of lamb is mutton?

Mutton refers to a mature sheep, typically between the ages of one and three. Mutton is slaughtered in the same way as a cow or lamb would be, thus cuts like chops, steaks, bacon, and belly are all on the table. The meat often has a little more gamey flavor than lamb, however, this is not always the case.

What part of the lamb is mutton?

Mutton is sheep that is older than one ; it is usually harvested at about three years old. The meat has a deep red color and is much fattier than lamb. The leg and shoulder are most commonly prepared, but the meat is tough, so it's often stewed to help tenderize it.

What is the meaning of Raan meat?

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. The way the. raan. is often described, you would think that it is the Indian equivalent of British roast lamb – the same dish but with Indian spices.

Raan is eaten with naan bread and a coarsely chopped salad (onions, tomatoes, cilantro) or yoghurt .

What is the meaning of Raan food?

Raan or Whole roast leg of lamb ; served for its ostentatious presentation and long cooking time. The dish is painstakingly prepared using classic spices, marination and cooking techniques which when eaten give a sense of it all.

Raan Masala recipe. Bakra Eid Special Recipe. Lamb Leg (2024)

Lamb Leg ( Raan Masala )

Lamb leg / Raan Masalais a scrumptious, delicious and flavorful dish preferably prepared on some special occasions like EID AL ADHA. But I think preparing a delicious recipe should be prepared through out the year and not just once or twice. Well try this recipe and trust me you will love the taste of it so much that I am sure you will keep making Lamb leg /RAAN MASALA too often.

Well you can either serve Lamb leg / Raan masala just grilled or roasted with fresh salads or the other ways is to prepare it with flavorful and rich textured gravy served with tandoori Naans or Butter naans, both tastes just delicious.

Here in this my recipe of Lamb leg I have marinated the lamb’s leg with some spices and curd for few hours preferably over night and then roasted it the next day. Marinating for few hours gives a good flavor to the meat, where as the hot coal tempering gives a smoky flavor to it.And served with rich textured prepared gravy made of cashews, almonds, khuskhus ( popey seeds) and other spices. The taste is so mesmerizing that you will be caught in its aromatic flavor.

The important criteria in any mutton dish is to cook it till its completely soft and that the meat should also be tender soon. So for such, one needs tenderizers if you are preparing huge single piece or lamb leg. Well you can either add raw papaya, just peel it and blend to paste or you get meat tenderizers you can add them too. In fact you can either add meat tenderizer or raw papaya or both, but make sure you add either of them as its a huge piece so it will take a long time to be done. So if you marinate with either of tenderizer then the meat will be tender soon and soft too.

Every one have their own way of preparing Lamb leg ( Raan Masala ), some chop it into 2-3 pieces and cook in cooker till its soft and done. That is also one way but I prefer cooking lambs meat in a pot as it tastes best if prepared with slow cooking method.

INGREDIENTS For Marination 1 :

2 tsp kashmiri red chilly powder
Salt
2 tbsp coriander seeds
1/4 tsp garam masala powder ( all spice mix powder )
2 tbsp cumin seeds

INGREDIENTS FOR MARINATION 2 :

1 cup thick curd
2 tbsp kacha ( raw) papaya paste
2 tbsp ginger garlic paste
1 small cup fried onion ( birista)
1/2 tsp garam masala powder
Few strands of zaffran
2 tbsp vinegar
1/2 tbsp red chilly powder
4 tbsp butter melted
1/2 tbsp black pepper
2 tbsp oil
Salt to taste

Other INGREDIENTS:

800 gms – 1kg lamb”s leg ( Raan )
1/2 cups almonds
1/2 cups cashews
1 cup thick curd
1/2 tbsp red chilly powder
1/2 tbsp pepper powder
1/4 cup khus khus ( popey seeds )
1/2 tsp garam masala powder
2 tbsp ginger garlic paste
1 cup fried onions ( birista )
3 onions finely chopped
oil
coal

HOW TO MAKE RAAN MASALA:

Clean all the fats from lamb leg and make deep slits all over. ( You can tell your butcher to half slit the bone part, so that the Raan can be bend or you can even make 2-3 pieces of it, which ever way is preferable )

2.Wash and pat dry Lamb’s leg and apply salt all over preferably even to deep slits with the help of your hands . ( Make sure you do not add too much of salt, if you are unable to judge the quantity then just apply say about 1/2 a tsp on the front side, flip and apply 1/2 tsp all over ).

3. Let’s prepare the other ingredients and keep them ready. Roast coriander seeds and cumin seeds both together on hot griddle, transfer to a plate and once cool grind to powder in food processor.

4. Add freshly prepared 1 tsp of freshly prepared cumin and coriander powder with 2 tsp red chilly powder, 1/2 tsp garam masala powder, rub all over the lamb’s leg, preferably even on deep slits.

5. Now lets prepare wet marination , take fried onions and grind them too, where as peel, chop and grind kacha ( raw papaya ) into paste separately.In a large bowl, add all the ingredients mentioned under “Marination 2 ” with half of coriander and cumin powder ( preserving the half for later use ). Mix well.

6. Apply this prepared masala to the lamb’s leg ( raan ) and coat evenly, making sure you apply all over, even to the deep slits for better taste. Cover the leg with cling film and marinate it for 8 – 10 hours preferably over night in refrigerator.

7. After 8-10 hours, remove the lamb’s leg from the refrigerator, few minutes before preparing the dish. you can either grill/ roast the leg in oven ( see notes ) or in a large non stick pan or kadhai drizzle some oil, add half finely chopped onions and fry till the onions starts changing its color.

8. Now add lambs leg, cover and cook it for 5-7 minutes. Now flip, cover and cook for 5-7 minutes.

NOTE :

Make sure you take raw papaya that is green in color, this will help the meat to get tender.
You can even add meat tenderizer, I added just raw papaya but you can add either meat tenderizer or raw papaya or both. But you need to add atleast one of them.
You can grill Lamb’s leg in oven.
You can either serve the lamb leg ( raan ) grilled/roasted and serve with fresh salads or you can serve with gravy too.
If you want to serve as grilled or roasted Lamb leg then skip the gravy procedure.
If you are grilling the leg in oven, skip the step of frying the leg and instead start preparing the gravy.
If You are preparing the lambs leg in oven, so you just need 1 onion finely chopped for gravy.
Increase or decrease the number of red chilly powder as per your preference.
If you are running out of time you can skip the dry marination step and directly marinate it with wet ingredients and then follow the procedure.

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