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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.
Ingredients
- 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
Marination:
- 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.
Cooking:
- 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.
Tips
- 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.
conclusion
Enjoy the tender and flavorsome meat with the delightful blend of spices!