The blog post will walk you through to How To Make Tender Mutton Raan Roast at home. With the help of few ingredients and some secret techniques to ensure the Raan roast is soft. Just marinate it, wrap it, and roast it in the oven.
WHAT IS RAAN?
Learn How To Make Tender Mutton Raan with this recipe! Mutton Raan is a large cut of hind goat leg, as you can see from the pictures—it's quite sizable. It’s the perfect dish for parties or family gatherings. It's a royal Mughlai recipe that is only serve in high-end restaurant you can say It's fancy like caviar for the South Asian community.
The Raan is marinated in homemade yogurt, raw papaya, and a blend of powdered spices, then wrapped in parchment paper and aluminum foil. It's mild spiced recipe. This traditional recipe originated in India and later became popular in Pakistan.
This Indian/Pakistani dinner recipe isn't famous in restaurants but is one of the most famous recipes of Bakra Eid/Eid al-Adha. The trick is soften and tender the meat most people have a hard time achieving that just like with Mutton Chops and Beef Tikka.
With my tips, secret ingredient (raw papaya), and wrapping the Raan technique. Serve this Raan with some fresh green chutney.
STEPS IN MAKING MUTTON RAAN
- Pat the Raan dry with a paper towel.
- Make deep cuts all over the Raan until the bone.
- Prepare the paste.
- Apply the paste evenly on the Raan.
- Wrap the Raan securely.
- Let the Raan marinate.
- Ensure it is properly wrapped before placing it in the oven.
- Roast in the oven.
INGREDIENTS YOU'LL NEED!
- Raan – Before making any cuts, be sure to pat the Raan dry. Then, cut deeply into the Raan until you reach the bone, doing this on both sides.
- Ginger garlic paste – I used homemade ginger garlic paste, but store-bought works just as well.
- Powdered spices – These will add warmth and flavor to your Raan.
- Raw papaya – This is my secret ingredient; it helps make the meat more tender.
HOW TO MAKE MUTTON RAAN?
Make the paste.
Pat dry with a towel.
Make deep cuts until the knife hits the bone in the middle on both side.
Pour half of the paste on one side next massage it in Raan make sure your fingers to deep in every cuts. Now pour the remaining paste on the other side and do the same.
Wrap it in a parchment paper or butter paper then wrap it in two large foil.
Seal everything properly with foil. Marinate!
Pre-heat the oven on 400 degrees after it's done preheating place the wrapped in the oven for 1 hour then turn the Raan over and place it for another hour in the oven.
Brush on some of remaining paste on both sides of the Raan.
Char it on broil this time for serval minutes each side.
Brush on some butter.
Serve it with some Green Chutney.
Enjoy!
TIPS & TECHNIQUES
- Make deep cuts on both sides of the Raan with your knife, going down until you hit the bone.
- When wrapping, ensure the entire Raan is fully covered, with no exposed areas.
- Be sure to keep the leftover paste when wrapping; don’t throw it away. You will be needing it to brush it on the Raan.
- I started using parchment paper or butter paper after making Raan several times. I used to wrap it only in aluminum foil, which would cause the meat to stick to the foil.
- Make sure the Raan is fully wrapped before placing it in the oven.
HOW TO STORE IT?
Raan isn’t ideal for freezing, but it stores well in the refrigerator. You can keep it for up to 3-4 days, wrapped in aluminum foil or in an airtight container.
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Let's Make Mutton Raan!!!
How To Make Tender Mutton Raan
Equipment
- oven
- parchment paper
- Aluminium foil
Ingredients
Paste Ingredients
- ½ cup yogurt
- 8 tbsp ginger garlic paste
- 2 green pepper green chili
- ¼ bunch cilantro
- ¼ cup mustard oil or any neutral oil
- ½ a lemon juice
- 2 tsp red chili powder
- 1 tsp turmeric powder
- 2 tsp cumin powder
- 1 tsp javitri powder
- ½ tsp nutmeg powder
- 1 tbsp amchur powder
- ½ tsp dried fenugreek leaves kasauri methi
- 2 tsp kosher salt
- 6 chunks raw papaya
Raan
- 1 Raan about 4-5 lbs (whole mutton/goat leg)
- 3 tbsp butter melted
Instructions
Make the Paste
- In a blender, add cilantro, green peppers, ginger garlic paste, oil, fresh lemon juice, powdered spices, dried fenugreek leaves, papaya chunks, and salt.
- Blend it until smooth.
Rub it on the Raan!
- In a baking tray and place the Raan on it.
- Now pat dry on both sides with a paper towel.
- Make deep cuts with every cut your knife would touch the bone inside in the middle.
- Do that on both sides. (see video)
- Now on one side pour half of the paste on.
- Pour half of the paste on one side next massage it into Raan make sure your fingers goes deep in every cut. Now pour the remaining paste on the other side and do the same. Do that for at least 2-3 minutes on each side. (see video for visual)
- Place the Raan in a clean baking tray that's line with 2 large foils in the bottom and one parchment paper on top to wrap the Raan.
- Now wrap a parchment paper around the Raan. Next wrap it with 2 aluminum foils on top. (see video)
- Marinate the Raan 7 hours to overnight.
- Save the baking tray which had the remaining paste left on it. You will use it again at later stage.
Baking Instructions
- Preheat the oven to 400℉.
- Once it's pre-heated, Place the baking tray with the wrapped Raan in the middle rack.
- Let it Bake/roast for 1 hour.
- Now flip the Raan over and bake/roast for another hour.
- Next take it out the oven.
- Unwrap it and brush on remaining paste that was on the baking tray that I told you to save.
- Brush some paste from the baking tray onto the Raan. Make sure you brush on brush both sides.
- Now set your oven to broil and char it for 5-7 minutes on each sides.
- Take it out on the oven.
- Melt the butter.
- Apply the melted butter on the Raan.
- Serve it Immediately.
- Serve with some Green Chutney.
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