ROAST RAAN
(LEG OF LAMB -- A DELICACY)

By Shabana Akbany

INGREDIENTS

• 1 kg / 500 gms leg of lamb { 1 1/2 kg }

• 2 tbsp salt

• 1/4 cup brown vinegar

• oil for deep frying

PASTE

• 8 dried plums { aloo bukhara }

• 1 cup thick yogurt

• 2 tbsp lemon juice

• 1 tbsp green chilly paste

• 3 tbsp fresh coriander paste { made of fresh hara dhania }

• 2 tbsp ginger / garlic paste

• 1/2 tsp yellow food colour

• 1 tbsp red chilly powder

• 2 tbsp { heaped } ,,,,onion browned and crushed

• 1 egg

TO SPRINKLE

• 1 tsp all spice masala

• 1 tsp chat masala

METHOD
Mix the salt and vinegar and apply all over the leg og lamb. Set aside for abt 4 hours. In the meantime soak the dried plums in 1/4 cup warm water for 30 minutes. Strain. Mix the plums with all the ingredients under "PASTE". Boil the leg of lamb till the meat is tender. Now apply all the Paste all over the leg and again leave it to marinate for 2 hours. Heat oil and deep fry the leg till it is crispy ---- this will take 10 minutes frying time.

Sprinkle all spice and chat masala over it and serve hot.

{ This is a Muslim delicacy usually served on special occasions }