A historical dish tracing back to Alexander the Great when he defeated King Porus. When the latter was asked how he would like to be treated in captivity, Porus replied "like a king". Alexander released Porus and held a banquet to celebrate the legendary friendship. The barbecued whole leg of lamb (raan) was served at this feast with the dish named after the conqueror (sikandar). Traditionally, the marinated raan is wrapped in a cloth and buried in a deep pit covered with mud and coal. Slow roasted for several hours, succulent and flavourful, truly fit for a king.
During my last visit to Mumbai, my eldest sister ordered this dish for us from a local restaurant. I loved it at the first bite and challenged myself to make it when I was back in Canada. The preparation is very easy with marinating the raan important, either overnight or for 24 hours. Several spices are used in flavouring the meat with papaya paste acting as the tenderizer. Cashewnuts, almonds and yogurt contributing to the richness and creaminess of the spice rub. Roasted in the oven for 2 or 3 hours depending on the size of the raan, the end result is moist, juicy with a kick of heat. Drizzled with gravy, the dish is sinfully delicious, memorable and ideal to grace a special occasion.
During my last visit to Mumbai, my eldest sister ordered this dish for us from a local restaurant. I loved it at the first bite and challenged myself to make it when I was back in Canada. The preparation is very easy with marinating the raan important, either overnight or for 24 hours. Several spices are used in flavouring the meat with papaya paste acting as the tenderizer. Cashewnuts, almonds and yogurt contributing to the richness and creaminess of the spice rub. Roasted in the oven for 2 or 3 hours depending on the size of the raan, the end result is moist, juicy with a kick of heat. Drizzled with gravy, the dish is sinfully delicious, memorable and ideal to grace a special occasion.
Sikandari Raan
(Serves 8)
Ingredients:
2 kgs leg of lamb
1 tablespoon chilli powder
juice of 1 lime
1 teaspoon tenderizer powder or 1/4 cup papaya paste
1/3 cup ghee (melted)
2 tablespoons sour cream
handful coriander leaves (chopped)
slivered almonds for garnishing
salt
Grind to a fine paste with 3 tablespoons yogurt
1/3 cup caramelized onions
10 large cloves of garlic
2-inch ginger
2 teaspoons chilli powder
2 teaspoons coriander powder
1 teaspoon fennel powder
1 teaspoon pepper powder
1/4 teaspoon cardamom powder
1 teaspoon garam masala powder
1/8 teaspoon nutmeg powder
1 blade of mace
10 cashewnuts
10 almonds (blanched)
1 teaspoon kewra water
a pinch of saffron
Method:
Trim off any excess fat and white membrane from the leg of lamb. Cut deep gashes crosswise, wash well, pat dry and season with salt. Rub the papaya paste or tenderizing powder, 1 tablespoon chilli powder and lime juice all over. Leave aside to marinate for 1 hour and grind the spice paste.
Now apply the spice paste evenly and refrigerate to marinate overnight or for 24 hours.
Preheat oven to 350 F or 180 C.
Fill a large roasting pan with 6 to 8 cups of water and place the marinated lamb on top of the rack. Drizzle some ghee over the meat and cover pan with a silver foil. Bake turning occasionally, basting with more ghee for 3 hours or until cooked through. The meat will draw away from the bone. If liquid dries out in the pan, add more water. During the last 30 minutes of roasting, take out the aluminum foil to allow raan to brown evenly.
Remove roasted raan from the oven, cover with aluminum foil and let it rest.
Pour drippings from the roasting pan after getting rid of any excess fat into a saucepan. Whisk in the sour cream and simmer until thick. Check for seasoning and add salt. Transfer raan onto a serving platter. Pour the gravy on top, garnishing with chopped coriander leaves and slivered almonds.
Serve sikandari raan with naan or saffron rice.
Note:
(Serves 8)
Ingredients:
2 kgs leg of lamb
1 tablespoon chilli powder
juice of 1 lime
1 teaspoon tenderizer powder or 1/4 cup papaya paste
1/3 cup ghee (melted)
2 tablespoons sour cream
handful coriander leaves (chopped)
slivered almonds for garnishing
salt
Grind to a fine paste with 3 tablespoons yogurt
1/3 cup caramelized onions
10 large cloves of garlic
2-inch ginger
2 teaspoons chilli powder
2 teaspoons coriander powder
1 teaspoon fennel powder
1 teaspoon pepper powder
1/4 teaspoon cardamom powder
1 teaspoon garam masala powder
1/8 teaspoon nutmeg powder
1 blade of mace
10 cashewnuts
10 almonds (blanched)
1 teaspoon kewra water
a pinch of saffron
Method:
Trim off any excess fat and white membrane from the leg of lamb. Cut deep gashes crosswise, wash well, pat dry and season with salt. Rub the papaya paste or tenderizing powder, 1 tablespoon chilli powder and lime juice all over. Leave aside to marinate for 1 hour and grind the spice paste.
Now apply the spice paste evenly and refrigerate to marinate overnight or for 24 hours.
Preheat oven to 350 F or 180 C.
Fill a large roasting pan with 6 to 8 cups of water and place the marinated lamb on top of the rack. Drizzle some ghee over the meat and cover pan with a silver foil. Bake turning occasionally, basting with more ghee for 3 hours or until cooked through. The meat will draw away from the bone. If liquid dries out in the pan, add more water. During the last 30 minutes of roasting, take out the aluminum foil to allow raan to brown evenly.
Remove roasted raan from the oven, cover with aluminum foil and let it rest.
Pour drippings from the roasting pan after getting rid of any excess fat into a saucepan. Whisk in the sour cream and simmer until thick. Check for seasoning and add salt. Transfer raan onto a serving platter. Pour the gravy on top, garnishing with chopped coriander leaves and slivered almonds.
Serve sikandari raan with naan or saffron rice.
Note:
- The raan took 3 hours to cook through. Depending on the total weight of the raan and type of oven used, roasting time will vary, maybe less or more than 3 hours.
- Shan meat tenderizer powder was used.
- To caramelize onions – slice 2 large onions and saute in 3 tablespoons oil until golden brown.
- For papaya paste – use a piece of raw papaya, peel, cut into half and pieces after discarding the seeds. Grind the pieces with some water.
