The Great Lamb Raan - Chef Recipe by Trent Webber

Ingredients

800 g lamb raan (leg of lamb)
2 tsp ginger
2 tsp garlic
2 pinches salt
1 Tbs lemon juice
15 g sliced red onion
30 g raan spice mix
50 g lunu miris
50 ml mint chutney
15 g whole spice mix

Raan Spice Mix:

3 L water
300 g ground cumin
600 g coriander seeds
300 g chilli serrano
30 g bay leaves
150 g black peppercorn
90 g ground turmeric
175 g cassia bark
400 g ginger
800 g garlic
150 g black whole cardamom
300 g fennel seeds
500 g mustard oil

Lunu Miris:

50 g Spanish onion
20 g chilli flakes
3 g salt
30 g lemon
5 g maldiev fish flakes
1 g black peppercorn

Mint Chutney:

300 g mint leaves
10 g salt
60 ml lemon juice
300 g green raw mango
30 g chilli
40 g ginger
100 g coriander leaves
40 g garlic

Method

Raan Spice Mix:

Place all the ingredients except the water into a blender. Start blending the ingredients and gradually add the water into the mix until it forms a smooth paste.

Lunu Miris:

Mix all the ingredients in a bowl, partially crushing them with a whisk. Serve on top of the raan.

Mint Chutney:

Make a fine paste of all the ingredients together. Serve on side of raan.

Lamb Raan:

Take pre-scored lamb raan and marinate it with ginger, garlic, salt and lemon juice and leave for an hour. Take it out and apply raan spice paste on to it on all sides,

Arrange sliced onion on bottom of a pan, place the marinated raan and sprinkle whole spice mix and cover it with stock or water.

Cook at 180C until ready.

Recipe provided by Zebu Bar & Grill