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How To make Bhuni Raan? | Instant Bhuni Raan Recipe

Bhuni Raan, also known as Roasted Leg of Lamb, is a flavorful and succulent dish that originates from the rich culinary heritage of the Indian subcontinent. Slow-cooked to perfection, this dish is renowned for its tender meat and aromatic spices. In this recipe, we will guide you through the steps of preparing a mouthwatering Bhuni Raan that will impress your family and guests alike. So, let’s get started!

Here is a breakfast recipe that is easy to prepare and delicious to eat.


  • 1 whole leg of lamb (approximately 3-4 kg)
  • 1 cup plain yogurt
  • 4 tablespoons ginger-garlic paste
  • 2 tablespoons red chili powder
  • 2 tablespoons coriander powder
  • 1 tablespoon cumin powder
  • 1 tablespoon garam masala
  • 2 teaspoons turmeric powder
  • Juice of 2 lemons
  • Salt to taste
  • 4 tablespoons vegetable oil
  • 2 large onions, thinly sliced
  • 4 green chilies, slit lengthwise
  • A handful of fresh coriander leaves, chopped
  • A handful of fresh mint leaves, chopped


  • Make deep cuts on the leg of lamb with a sharp knife. This will help the marinade penetrate the meat.
  • In a large mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, coriander powder, cumin powder, garam masala, turmeric powder, lemon juice, and salt.
  • Mix the marinade well until all the ingredients are thoroughly combined.
  • Place the leg of lamb in a large, deep dish, and pour the marinade over it, ensuring it coats the meat evenly.
  • Cover the dish with cling wrap and refrigerate for at least 4-6 hours or preferably overnight. This will allow the flavors to infuse into the lamb.


  • Preheat the oven to 180°C (350°F).
  • Remove the marinated leg of lamb from the refrigerator and let it come to room temperature.
  • In a large, heavy-bottomed pan, heat vegetable oil over medium heat.
  • Add the sliced onions and sauté until they turn golden brown and caramelized.
  • Remove half of the caramelized onions from the pan and set them aside for garnishing later.
  • Add the slit green chilies to the pan and sauté for a minute.
  • Place the marinated leg of lamb on top of the onions and chilies in the pan. Reserve the marinade.
  • Sear the lamb on all sides until it develops a beautiful brown crust. This will help seal in the flavors.
  • Once seared, transfer the lamb to a roasting pan, placing it on a wire rack.
  • Pour the reserved marinade over the lamb, making sure to coat it evenly.
  • Cover the roasting pan tightly with aluminum foil.
  • Place the roasting pan in the preheated oven and roast the leg of lamb for approximately 2.5 to 3 hours, or until the meat is tender and cooked to your desired level of doneness. Baste the lamb occasionally with the pan juices to keep it moist.
  • After the initial cooking time, remove the aluminum foil and roast for an additional 15-20 minutes to allow the lamb to develop a beautiful golden brown color.
  • Once done, remove the leg of lamb from the oven and let it rest for 10-15 minutes before carving.


  • Transfer the roasted leg of lamb to a serving platter or carving board.
  • Garnish with the reserved caramelized onions, freshly chopped coriander leaves, and mint leaves.
  • Serve the Bhuni Raan hot, accompanied by naan bread, steamed rice, or a selection of your favorite sides.


Enjoy the tender and flavorsome meat with the delightful blend of spices!

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