Mutton Raan Roast in Salt (نمک) – Delightful Raan Roast | Mutton Leg Roast | Food Ocean

Mutton Raan Roast has specialty of serving on the Eid-ul-Adha feast either in Lunch or Dinner. This dish can also serve as snack at Brunch time to your guest. Kid, young and old all like to eat Raan Roast. This healthy but light dish is for the diet concision people who remain away from heavy and oily food. Lamb or Mutton Raan Roast gives your dining table a splendid look and enhance the appetize of your guest and family members. This Eid Special recipe needs not very special ingredients. Experiencing Raan Roast Recipe enables you to try other recipes of Food Oceans too. Ingredients: 2.5 Kg -- Mutton leg or Lamb leg Bakre ki Raan ½ tsp -- Salt to taste 2 tsp -- Red Chili Powder 1 tsp – Turmeric Powder 1 tsp -- Garam Masala 1 tsp --Tenderiser Power (amchor or kachri powder) ½ tsp -- Cumin Powder (Zeera Powder) ½ tsp -- Cinnamon Powder (Dar chini ) 125 ml -- Cooking oil 1+1/2 tsp -- Garlic paste (Lasin peesa hwa) 6 -8 -- Green Chili with Sliced Cutting Lemon Slices Directions: Make deep cut on the Raan on each side. Take a bowl and prepare marination by adding all spices i.e., salt, red chili, garlic past, turmeric powder, Garam Masala, Tenderiser, Cumin powder, Cinnamon powder, cooking oil, Garlic paste and mix well. Apply this marination to Lamb leg. Dry it with kitchen towel completely, Make deep cut on Mutton on both sides. Apply marination all around, deeply in cuts and all sides. Cover the marinated lamb leg and keep it in refrigerator for a night or minimum of 6 to 7 hours. Take a parchment paper and spread on desk and put the marinated lamb leg on it. Keep In each cut a slice of thin cutted Green Chili and Lemon. Sprinkle black pepper on lamb leg afterward. Cover the lamb with parchment paper and then with foil aluminum completely. Take a bowl and 4-5 kg of salt and add some water in it to make it wet. Take a baking tray and place on layer of wet salt on tray. Place the foil paper wrapped lamb leg on it and cover it completely with wet salt by pressing hard. Place it in over at 220 C for 2 hours and 30 minutes. (in tandoor keep it for 2 hours only). Use Lightening gel and pour over salt dome and lit it fire. After 3 to 4 minutes, break the salt cover with hammer and knife. Lift the salted cover and uncover the lamb leg. Lamb Roast is ready to serve! ================Below was written by client ========== Title: Raan Roast in Salt Rock | Bakra Eid Special Raan Roast | Food Ocean=== Mutton Biryani Recipe: Shinwari Mutton Karahi Recipe: Brain Masala / Bheja Fry Recipe: Seekh Kabab Recipe : Beef Padanda Recipe: Created by InShot:https://inshotapp.com/share/youtube.html