Introduction
This Sabut Raan recipe, a whole roasted leg of lamb, comes from the legendary cookbook author Sameen Rushdie, whose book Indian Cookery has been a staple in British kitchens since 1988. Traditionally served as a Sunday lunch after a matinee at the Metro Cub Club in Bombay, this dish is a celebration of rich flavors and tender meat. The lamb is marinated in a fragrant yogurt and spice paste, then slow-roasted to perfection, resulting in a dish that’s moist, flavorful, and perfect for special occasions.
The yogurt marinade not only tenderizes it but also transforms into a rich, aromatic sauce as it mixes with the braising liquid. This recipe is ideal for dinner parties, as it can be prepared ahead of time and requires minimal hands-on effort. Garnished with fried onions, fresh cilantro, and lemon slices, this Sabut Raan is a feast for both the eyes and the palate.
Quick Recipe Info
| Servings | Ready In | Calories | Good For |
|---|---|---|---|
| 6 servings | 4-5 hours | 450 kcal | Dinner, Special Occasions, Festive Meals |
Ingredients
For the Spice Paste:
- 1 tablespoon poppy seeds
- 1 teaspoon coriander seeds
- 10 cloves
- 15 black peppercorns
- 1 cinnamon stick
- 2 cardamom pods
- 1 bay leaf
- 6 garlic cloves, peeled
- 3 inches ginger, peeled
- 2 teaspoons salt
For the Marinade:
- 8 ounces full-fat yogurt (1 cup)
- 1 leg of lamb (4 pounds), bone-in, all fat trimmed
For Cooking:
- 1 large white onion, roughly chopped
- 4 tablespoons clarified butter (ghee)
- 1 cup water (for braising)
For Garnish:
- ½ cup fried onions (store-bought or homemade)
- ½ cup roughly chopped cilantro
- ½ lemon, cut into thin slices
Step-by-Step Instructions
Step 1: Prepare the Spice Paste
- In a small, dry saucepan, toast the poppy seeds, coriander seeds, cloves, peppercorns, cinnamon stick, cardamom pods, and bay leaf over low heat until fragrant (about 2-3 minutes).
- Grind the toasted spices into a rough powder using a mortar and pestle or spice grinder.
- Add the garlic, ginger, and salt, and grind into a smooth paste.
- In a small bowl, mix the spice paste with the yogurt to create the marinade.
Step 2: Marinate the Lamb
- Prick deep holes all over the lamb or make small gashes with a knife to help the marinade penetrate.
- Rub the yogurt marinade all over the lamb, ensuring it’s well-coated.
- Transfer the lamb to a roasting pan, cover, and refrigerate for at least 2 hours (or overnight for maximum flavor).
Step 3: Prepare the Onions
- In a saucepan, heat the clarified butter over medium-low heat.
- Add the chopped onion and sauté until light golden (about 8-10 minutes). Set aside.
Step 4: Roast the Lamb
- Preheat the oven to 350°F (175°C).
- Add 1 cup of water to the roasting pan with the lamb. Cover the pan tightly with foil.
- Bake for 45 minutes, then gently flip the lamb over and bake for another 45 minutes.
- Flip the lamb again, pour the sautéed onions and clarified butter over the lamb, and roast uncovered for about 1 hour, or until the meat is tender, cooked through, and lightly browned on the surface. If the pan dries out, add ½ cup of water as needed.
Step 5: Garnish and Serve
- Transfer the lamb to a serving platter.
- Garnish with fried onions, chopped cilantro, and lemon slices.
- Serve hot with the pan juices on the side.
Tips for Success
- Trim the Lamb Well: Removing excess fat ensures the marinade penetrates the meat and prevents the dish from becoming too greasy.
- Marinate Overnight: For the best flavor, marinate the lamb overnight in the refrigerator.
- Baste Occasionally: If the pan juices dry out, add a little water to keep the lamb moist.
- Use a Meat Thermometer: Ensure the lamb reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Variations
- Spicier Version: Add 1-2 dried red chilies to the spice paste for extra heat.
- Herb-Infused: Add fresh mint or cilantro to the marinade for a fresh twist.
- Vegetarian Option: Substitute the lamb with a whole cauliflower or large portobello mushrooms for a vegetarian alternative.
Serving Suggestions
- With Naan or Roti: Serve with gluten-free naan or roti to soak up the flavorful juices.
- With Rice: Pair with basmati rice or turmeric rice for a complete meal.
- With Raita: Serve with a cooling cucumber raita to balance the richness of the lamb.
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm in the oven at 300°F (150°C) for 20-25 minutes, or until heated through.
Nutrition Information (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 450 kcal | 23% |
| Total Fat | 25g | 32% |
| Saturated Fat | 12g | 60% |
| Carbohydrates | 10g | 3% |
| Fiber | 2g | 7% |
| Protein | 45g | 90% |
Cost Estimation
- Leg of Lamb: $25.00
- Yogurt & Spices: $5.00
- Onions & Garnishes: $3.00
- Total Cost: 33.00(33.00(5.50 per serving)
See Also
Try also the Rendang Daging (Beef Rendang) – A Rich, Slow-Cooked Indonesian Classic!
The health benefits of lamb
Did You Try This Recipe?
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