Raan (spiced roast lamb) - Nicaragua
A whole spiced roast leg of lamb marinated in a paste of toasted ground spices, garlic, ginger, lemon and tomato, then slow-roasted over saffron water and served with salad and yoghurt sauce. Attributed in the book to Nicaragua (Raan is a spiced roast lamb dish).
⏱️ Prep: 30 min🍳 Cook: 100 min
Ingredients
| 2 kg | lamb (leg) | |
| 2 tablespoon | 30 ml | coriander seeds |
| 1 teaspoon | 5 ml | cumin seeds |
| 8 pods | cardamom, crushed | |
| 2 | cinnamon sticks, broken | |
| 2 stars | star anise | |
| 1/2 teaspoon | 2.5 ml | black pepper, crushed |
| 6 pieces | cloves | |
| 4 cloves | garlic, crushed | |
| 1 tablespoon | 15 ml | ginger, grated |
| 2 tablespoon | 30 ml | lemon juice |
| 70 g | tomato puree | |
| 125 ml | water | |
| 1/4 teaspoon | 1.3 ml | saffron, crushed |
Instructions
Servings: 6. Cooking time: 100 minutes. Preparation time: 30 minutes.
- Mix the spices - cardamom, cinnamon, star anise, pepper and cloves - in a dry pan. Heat over the stove until they release their aroma. Grind the spices in a grinder.
- Mix them with the garlic, ginger, lemon juice and tomato puree in a bowl. Make light cuts all over the surface of the lamb and rub it well, working the paste into the cuts. Cover the meat and place it in the refrigerator for 3 hours.
- Preheat the oven. Mix the water with the saffron in a deep roasting tray. Place the lamb on top on a metal rack. Cover with foil and roast for 3 hours. Remove the foil and roast for another 30 minutes, or until the lamb is cooked through.
- Let the finished meat rest, covered with the foil, for another 10 minutes. Serve it with salad and yoghurt sauce.