Tandoori Raan

Spiced Roast Leg of Lamb (Tandoori Raan) #

A leg of lamb roast is divine — rich with flavour, tender in texture, and steeped in tradition. The first time I had tandoori raan was at Karim’s, during a special dinner to celebrate receiving my first salary. Since then, it’s been close to my heart.

For my first home attempt, I used lamb shoulder. My concern was whether the inside would cook thoroughly — it did, beautifully. The key is to prick the meat generously so the marinade penetrates deeply, delivering flavour in every bite.

Ingredients #

  • Leg of lamb or shoulder – 1.5 kg
  • Onion – 1 large
  • Garlic – 6 cloves, crushed
  • Ginger – 3 tbsp, crushed
  • Green chillies – 4

Marinade:

  • Plain yoghurt – 500 g
  • Cumin seeds – 2 tbsp
  • Coriander seeds – 1 tbsp
  • Cloves – 6
  • Green cardamom pods – 6
  • Cinnamon stick – 1½
  • Peppercorns – 10
  • Dried red chillies – 2 (cut with scissors)
  • Garam masala – ½ tsp
  • Salt – 1 tsp (or to taste)
  • Lemon juice – 2 tbsp (or to taste)
  • Olive oil – 2 tbsp

For roasting:

  • Vegetable oil – 3 tbsp
  • Remaining whole spices: 2 cloves, 2 cardamom pods, ½ cinnamon stick, 4 peppercorns
  • Paprika or Kashmiri mirch – 1 tsp (optional)
  • Rosemary twigs – 2 (optional)

Method #

  1. Prepare the meat
    Trim any skin off the lamb leg or shoulder and place it in a large dish. Prick the meat deeply with a fork.

  2. Make the marinade
    Blend onion, garlic, ginger, and green chillies.
    Add yoghurt and blend again.
    Separately, crush the whole spices (cumin, coriander, 4 cloves, 4 cardamom pods, 1 cinnamon stick, 6 peppercorns, and red chillies).
    Add to the blender with garam masala, salt, olive oil, and lemon juice. Blend until smooth.

  3. Marinate
    Rub the marinade all over the meat, ensuring it gets into the pricks.
    Cover and refrigerate for 24 hours.

  4. Roast the lamb
    Remove the lamb from the fridge and allow it to come to room temperature.
    Preheat the oven to 200°C.
    Line a baking tray with foil, and place the marinated lamb on it.

  5. Spiced oil drizzle
    Heat vegetable oil. Fry the remaining whole spices for a few seconds.
    Pour the hot spiced oil over the lamb.

  6. Bake
    Cover the lamb loosely with foil and roast for 1.5 hours.
    Remove the foil, sprinkle paprika or Kashmiri mirch, and add rosemary twigs to the tray.
    Bake uncovered for a further 45 minutes, until beautifully browned and tender.

  7. Serve
    Slice and serve with plain yoghurt and mint sauce.

Rich, regal, and deeply spiced — this roast leg of lamb brings bold Indian flavours to your dinner table, perfect for celebrations and family feasts.

This dish is a showstopper — aromatic, succulent, and unforgettable. A perfect centrepiece for your next celebration.