Raan Masala recipe – Bakra Eid Special

Raan Masala recipe – Bakra Eid Special

Lamb Leg ( Raan Masala )

Lamb leg / Raan Masala is a scrumptious, delicious and flavorful dish preferably prepared on some special occasions like EID AL ADHA. But I think preparing a delicious recipe should be prepared through out the year and not just once or twice. Well try this recipe and trust me you will love the taste of it so much that I am sure you will keep making Lamb leg /RAAN MASALA too often.

lamb leg

lamb leg

Well you can either serve Lamb leg / Raan masala just grilled or roasted with fresh salads or the other ways is to prepare it with flavorful and rich textured gravy served with tandoori Naans or Butter naans, both tastes just delicious.

Here in this my recipe of Lamb leg I have marinated the lamb’s leg with some spices and curd for few hours preferably over night and then roasted it the next day. Marinating for few hours gives a good flavor to the meat, where as the hot coal tempering gives a smoky flavor to it. And served with rich textured prepared gravy made of cashews, almonds, khuskhus ( popey seeds) and other spices. The taste is so mesmerizing that you will be caught in its aromatic flavor.

lamb leg

The important criteria in any mutton dish is to cook it till its completely soft and that the meat should also be tender soon. So for such, one needs tenderizers if you are preparing huge single piece or lamb leg. Well you can either add raw papaya, just peel it and blend to paste or you get meat tenderizers you can add them too. In fact you can either add meat tenderizer or raw papaya or both, but make sure you add either of them as its a huge piece so it will take a long time to be done. So if you marinate with either of tenderizer then the meat will be tender soon and soft too.

lamb leg

Every one have their own way of preparing Lamb leg ( Raan Masala ), some chop it into 2-3 pieces and cook in cooker till its soft and done. That is also one way but I prefer cooking lambs meat in a pot as it tastes best if prepared with slow cooking method.

Here is my take on Lamb Leg ( Raan Masala  )

 lamb leg    

INGREDIENTS For Marination 1 :

  • 2 tsp kashmiri red chilly powder
  • Salt
  • 2 tbsp coriander seeds
  • 1/4 tsp garam masala powder ( all spice mix powder )
  • 2 tbsp cumin seeds


  • 1 cup thick curd
  • 2 tbsp kacha ( raw) papaya paste
  • 2 tbsp ginger garlic paste
  • 1 small cup fried onion ( birista)
  • 1/2 tsp garam masala powder
  • Few strands of zaffran
  • 2 tbsp vinegar
  • 1/2  tbsp red chilly powder
  • 4 tbsp butter melted
  • 1/2 tbsp black pepper
  • 2 tbsp oil
  • Salt to taste


  • 800 gms – 1kg lamb”s leg ( Raan ) 
  • 1/2 cups almonds
  • 1/2 cups cashews 
  • 1 cup thick curd
  • 1/2 tbsp red chilly powder
  • 1/2 tbsp pepper powder
  • 1/4 cup khus khus ( popey seeds )
  • 1/2 tsp garam masala powder 
  • 2 tbsp ginger garlic paste 
  • 1 cup fried onions ( birista )
  • 3 onions finely chopped 
  • oil 
  • coal


  1. Clean all the fats from lamb leg and make deep slits all over. ( You can tell your butcher to half slit the bone part, so that the Raan can be bend or you can even make 2-3 pieces of it, which ever way is preferable )

2. Wash and pat dry Lamb’s leg and apply salt all over preferably even to deep slits with the help of your hands . ( Make sure you do not add too much of salt, if you are unable to judge the quantity then just apply say about 1/2 a tsp on the front side, flip and apply 1/2 tsp all over ).

3. Let’s prepare the other ingredients and keep them ready. Roast coriander seeds and cumin seeds both together on hot griddle, transfer to a plate and once cool grind to powder in food processor.

4. Add freshly prepared 1 tsp of freshly prepared cumin and coriander powder with 2 tsp red chilly powder, 1/2 tsp garam masala powder, rub all over the lamb’s leg, preferably even on deep slits.

5. Now lets prepare wet marination , take fried onions and grind them too, where as peel, chop and grind kacha ( raw papaya ) into paste separately. In a large bowl, add all the ingredients mentioned under “Marination 2 ” with half of coriander and cumin powder ( preserving the half for later use ). Mix well.

6. Apply this prepared masala to the lamb’s leg ( raan ) and coat evenly, making  sure you apply all over, even to the deep slits for better taste. Cover the leg with cling film and marinate it for 8 – 10 hours preferably over night in refrigerator.

7. After 8-10 hours, remove the lamb’s leg from the refrigerator, few minutes before preparing the dish. you can either grill/ roast the leg in oven ( see notes ) or in a large non stick pan or kadhai drizzle some oil, add half finely chopped onions and fry till the onions starts changing its color.

8. Now add lambs leg, cover and cook it for 5-7 minutes. Now flip, cover and cook for 5-7 minutes.

9. Add half cup of water, cover and cook lamb’s leg on slow flame for about 1 hour or 1 and half hour or till the meat is completely done. ( if you have chopped the lamb’s leg in 2-3 pieces then you can even tender it in cooker but the best way is to cook on slow flame as this way of slow cooking in pot will enhance its flavor )

10. Heat a coal to red hot and once the leg is completely done, place a small foil paper & keep the hot red coal on it. Drizzle some oil on the hot coal and cover immediately for smoky flavor.

11. After 10 – 15 Minutes discard the coal, drain and transfer the lamb’s leg to a serving dish. ( You can even serve this grilled and smoked flavored Lamb leg with fresh salads for Recipe of ROASTED LAMB LEG.

12. But if you want to make the gravy and serve with butter naans then in the same pan add chopped remaining onions , fry till the onions turn slight brown.

13. Add ginger garlic paste and roast till the raw smell disappears.

14. Now add curd, remaining coriander cumin powder, red chilly powder , garam masala, pepper powder, khus khus almonds and cashew paste, turmeric powder. Mix everything well.

15. Cover and cook on low flame till oil separates .

16. Now serve as the leg separate portion and the gravy separately or add the lamb’s leg to the gravy, simmer for 2-3 minutes. Serve with butter garlic naans and fresh salads.


  • Make sure you take raw papaya that is green in color, this will help the meat to get tender.
  • You can even add meat tenderizer, I added just raw papaya but you can add either meat tenderizer or raw papaya or both. But you need to add atleast one of them.
  • You can grill Lamb’s leg in oven.
  • You can either serve the lamb leg ( raan ) grilled/roasted and serve with fresh salads or you can serve with gravy too.
  • If you want to serve as grilled or roasted Lamb leg then skip the gravy procedure.
  • If you are grilling the leg in oven, skip the step of frying the leg and instead start preparing the gravy.  
  • If You are preparing the lambs leg in oven, so you just need 1 onion finely chopped for gravy.
  • Increase or decrease the number of red chilly powder as per your preference.
  • If you are running out of time you can skip the dry marination step and directly marinate it with wet ingredients and then follow the procedure.

You may also like



COOKING TIME: 2 hours.

TOTAL TIME :  2 hours and 30 Minutes Approximately.

SERVES: 4-5 Persons.


Leave a comment

Topics #bakra eid recipe #leg lamb #raan masala #roasted leg lamb

Notice: Undefined index: amount in /var/www/wp-content/plugins/addthis-follow/backend/AddThisFollowButtonsHeaderTool.php on line 82

Notice: Undefined index: amount in /var/www/wp-content/plugins/addthis-follow/backend/AddThisFollowButtonsHeaderTool.php on line 82
%d bloggers like this: