Dum ki Raan

الحمد لله my Eid-ul-Fitr was fantastic. It was the weekend that day and and hence all my loved ones were at home to be able to celebrate the joyous day with each other.

Dum ki Raan

I had prepared Dum Ki Raan for dinner on Eid-ul-Fitr. I had a few guests coming and الحمد لله we all enjoyed the meal. I was not able to take a picture of the garnished meat platter, as I had guests. My recipe is simple and ‘simply lip-smacking’, as complimented by those who tasted it. Marinating the leg of lamb overnight is very essential. Yogurt, ginger-garlic paste and lemon juice help tenderize the meat.

Dum Ki Raan – Slow Roasted Leg of Lamb

Ingredients:

Leg of Lamb – around 1.4 kg/3 lb (you can also use leg of Spring lamb, or Baby Lamb)
Yogurt/Dahi – 1 cup
Ginger-Garlic paste – 2 tbsp
Turmeric – 1/2 tsp
Garam masala powder – 1 1/2 tsp
Lemon juice – 4 tbsp
Red chilli powder – 2 tsp
Salt – 2 tsp

Method:

1. Wash and pat dry the leg of lamb thoroughly. Remove most of the visible fat and skin from lamb. You can also ask your butcher to do so. Using a knife, make pockets and diagonal gashes on both sides. In a non-metallic flat dish or a zip-lock bag large enough to fit the leg of lamb, mix all the ingredients except the leg of lamb. Place the leg of lamb into the bowl and rub the marinade into the pockets and the gashes. Turn the leg of lamb, and rub the marinade on the other side also. Cover the dish with a plastic wrap or a tight lid and let it marinate in the refrigerator overnight. If possible, turn the leg of lamb in the marinade once after a while.
2. The next day, pre-heat the oven to 350°F. Transfer the leg of lamb with all the marinade to a large roasting pan with high walls. Cover the pan tightly with aluminium foil and place it in the center rack of the pre-heated oven for 1 hour. After an hour, gently turn the leg of lamb and baste it with its own juices. Cover and place the roasting pan in the oven once again to cook for an another 1 hour. Later, give the leg of lamb an another turn and cover and let cook for a furthur half an hour until the meat is so tender that it falls off the bone and has absorbed all the delicious flavors.
3. Remove the pan from the oven but do not remove the aluminium foil. Let it sit on a rack on the countertop for more half an hour. Later, remove the foil, and using a fork and knife, remove the meat into a bowl and discard the bones. Using a flat wooden spoon, scrape the bottom of the pan and add it to the meat. Mix thoroughly and cut the larger pieces of meat into smaller pieces.
4. To serve, garnish, with lemon wedges, onion rings, lettuce leaves, tomato slices, baby carrots, chopped fresh cilantro and mint leaves and serve the meat warm in a platter. Enjoy.

Suggested Accompaniments: Serve the Dum ki raan along with Kaddu ka Dalcha, Khushka and Sautéed brocolli.

Luv,
Mona

20 thoughts on “Dum ki Raan

  1. salam mona.
    last time i made the raan as pe the instructions above,it released a lot of water. is this normal? im planning to make it again tomorrow and have already marinated the leg.please tell me what i should do if it again releases alot of water.

    WaAlaiKuMAsSalaam Sana, it is normal for the Raan to release a lot of water. What you can do is cook the Raan covered until it well done. It will release a lot of water. Later, you can uncover and cook it in the oven for a while, turning once in between, until nicely roasted.

  2. asak, dearest Mona can u please tell me if i prepare dum ki raan for a party with the same amount of ingredients mentioned above, for how many peaple it will be enough?, and what other side dishes can be prepared and served along with this one? love u.
    Allahhafiz

    WaAlaiKumAsSalaam Salma, the above recipe should be able to serve around 6-8 people. Serve it along with Baghara Chawal, a salad, some roasted potatoes and a yogurt chutney. Or you can also serve it along with Tandoori Naan. ~Mona

  3. asak,i am those lazy ones who just take the recpies and dont thank or comment, but ur this recie made me feel like thanking u a lot,i am from mumbai side and my hubby from hyd ,so i just love all ur recies and try them sincerely from a few months.i really appreciate u sharing the recpies which most good cooks dont.i will pray that u get rewrded for this in both worlds.
    Allahhafiz
    rafiya

    Wa-AlaiKum-AsSalaam Rafiya, Jazakallahu Khairun for delurking today and complimenting my work. I appreciate it. ~Mona

  4. Assalamu-alaikum Mona,
    Just wanted to let you know that I used your recipe on a 7 lb(!!) leg of lamb and it came out very well. I doubled the recipe(marinating ingredients) and cooked for 3 hours and let it sit in the oven, with the heat shut off, for another 30-45 minutes. It came out perfectly. The meat was falling off the bone tender. In fact, I have gained so much confidence from your recipe, that I’ve decided to cook it again next week for a potluck 🙂
    JZK for taking the time to post incredible recipes like these.

    Nabeela, I am so glad my recipe came out well for you. Its my pleasure to share recipes that I have learnt from my elders with you all here! ~Mona

  5. yummy mona…that the kind of food I love so much 🙂
    we have similar recipes in Arabic gulf cuisine but without using Yogurt.
    I’m definitely bookmarking this recipe & I’ll try it soon.
    Thank you for sharing the recipe.
    Take Care & have a good day 🙂

  6. Assalamu-alaikum Mona. Did you know there are wine ads playing on your blog(on the left panel)?

    Wa-AlaiKum-AsSalaam Nabeela, yes I am aware of that. I had written to foodbuzz about that. I hope they listen and take appropriate action. ~Mona

  7. Mona, I’m drooling so much! My mom used to make a version of this when we were kids, and now I think I MUST try yours! Glad you had a wonderful Eid .. it’s perfect for us living in the West when it falls on a weekend 🙂

  8. assk mona

    eid mubarak to u and ur family. i am glad ur blog is back and hope u have no problems in future.

    i was busy in ramadan with ibadat and alhdlh this ramadan was very good for me. i got q tv channel / channel 662 on dish for first time and learnt so many good things,alhdlh.

    sure this ran/ lamb meat looks yummy. i remember having in hyd at marriages. my freind and family had also prepared once in usa and it is really an experience .

    i shall sure try ur recipe soon.
    alh my eid was very good and i wish eid mubarak to all fellow bloggers.

    take care

    Rizruby, Mashallah, happy to know that you had a wonderful Ramdan! May Allah accept all our dua’s, Ameen. ~Mona

    riz ruby

  9. OMG, this is EXACTLY the recipe I was looking for. A Hyderabadi aunt I know prepares raan similarly and Niaz was requesting I make it soon. I asked her for the recipe but she just gave me vague directions. I’m glad you put up a nice recipe for it. I didn’t like gamey meat before…but I’ve started to appreciate it more in recent days, so I know InshAllah I’ll enjoy it too 🙂

    Nabeela, Do try. Inshallah I am sure your loved ones will enjoy it. ~Mona

  10. this looks like a simple recipe…but i am afraid that lamb/goat tends to get tough when overcooked…how do u avoid do that???Next time you make this dish I will look forward to a finished pic. I am sure it wld be great. YUM!!!

    Dipti, do not worry, when you marinate the leg of lamb overnight in above ingredients, they help tenderize the meat. Also, you are slow cooking a larger amount of meat, covered, for 2 1/2 hours in the above recipe which is essential to make the meat tender that it falls off the bone. The meat wont be tough at all! ~Mona

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