RAAN
Ingredients 2.5 / 3kg
Leg of Lamb, with all fat & skin removed and slashed to the bone
Marinade 1: 30 minutes 6 cloves, crushed 1.5 tablespoons, crushed 2 seeds, crushed Thumb-sized piece, crushed 8 2 teaspoons 2 teaspoons 1 minus seeds or 1 teaspoon powder 3 teaspoons 3 tablespoons
Garlic Ginger Cardamom Cinnamon Cloves Cumin Turmeric Red Chilli Salt Lemon Juice
Marinade 2: 24-48 hours 100 g, crushed 50 g, crushed 100 g 200 g 4 tablespoons
Pistachios (unroasted) Almonds (blanched) Raisins Yoghurt (natural) Honey
Cooking: 120 (+15) minutes ½ teaspoon ½L
Saffron Hot water
Process 1.
Ingredients Marinade 1 should be placed in blender and whizzed for 1 minute until smooth. Marinade1 should be rubbed into lamb, and left for 30 minutes at room temperature.
2.
Ingredients Marinade 2 (except honey) should be placed in blender and whizzed until smooth. Marinade 2 should be spooned over lamb, and honey dripped over the marinade. Wrap lamb tightly in clingfilm and marinate 24/48 hours in fridge.
3.
Heat oven to 175ºC. Boil water + saffron and pour over lamb in clay casserole, and bake for 90 minutes. Reduce heat to 125ºC and cook for another 30 minutes. Spoon over juices and leave for 15 minutes in cooling oven.
4.
Adopt lotus position and serve on hot plates.