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This Spicy Lahori Mutton Raan Roast turns a whole leg of mutton into a showstopping centerpiece, deeply slit and marinated in yogurt, papaya, and a fiery Lahori spice blend before slow-roasting until it's tender enough to pull apart with a spoon. Traditionally saved for Eid feasts and grand family dinners, this is the recipe worth the wait.
Prep Time
30 min
Per serving
430kcal
Cook Time
210 min
Servings
8 people
Difficulty
hard
Calories
48g
Protein
5g
Carbs
23g
Fat
1g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
Wash the mutton leg (raan) and pat completely dry. Using a sharp knife, cut deep slits all over both sides, reaching close to the bone, so the marinade penetrates fully.
Blend the ginger-garlic paste, chopped green chilies, raw papaya paste, and a little lemon juice into a smooth paste.
In a large bowl, mix the yogurt with the ground paste, red chili powder, roasted and ground cumin-coriander powder, garam masala, turmeric, and salt to make the marinade.
Rub the marinade generously all over the raan, pushing it deep into every slit with your fingers. Cover and refrigerate for at least 12-24 hours (48 hours gives the best flavor and tenderness).
Remove the raan from the fridge 1 hour before cooking to come to room temperature.
Preheat the oven to 160°C (325°F). Place the raan in a roasting tray, cover tightly with foil, and roast for about 3-3.5 hours, basting with the pan juices every 45 minutes.
Remove the foil for the final 30 minutes, raising the temperature to 200°C (400°F) to char and caramelize the outside.
Rest for 15-20 minutes, then squeeze over the remaining lemon juice, sprinkle with the chaat masala and chopped coriander leaves before serving on a large platter with naan and salad.
Slit Deep, Not Just the Surface: Shallow cuts leave the inside bland - the marinade needs to reach close to the bone for the meat to be spiced all the way through. Raw Papaya Is the Secret: It contains natural enzymes that tenderize tough mutton, making the difference between chewy and melt-in-the-mouth. Low and Slow, Then Blast: Roasting covered at a low temperature keeps the meat juicy, while removing the foil at the end builds that signature charred, spiced crust.
A minimum of 12 hours is needed, but 24-48 hours in the refrigerator gives the deepest flavor and the most tender result.
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