Bakray ki Raan (lamb leg) roast is a pakistani cuisine, very easily available in all major restaurants. People think its difficult to make masaledaar Raan roast at home but believe me, its really simple and doesn’t require much effort from our side!
Here’s how to make Raan roast (Bakray ki Raan) using Shireen Anwer’s recipe. Needs simple everyday ingredients that include:
1 Mutton Raan (2 – 3 kg)
1 cup oil
2 tbsp lemon juice
2 cups yogurt
2 tbsp ginger/garlic paste
2 tbsp red chili powder
WHAT YOU WILL DO IS
Clean the meat and wash it thoroughly. Marinate it with all the above items and keep it in fridge over night for best results.
Take a big pan and add 6 cups of water, place marinated raan meat in the pan and let it cook on slow flame for two hours.
In the end, dry excess water until required consistency of soup is achieved.
Serve with naan. You can embellish using french fries, freshly cut corriander leaves and boiled egg slices.
SO now that you have learnt how to make masaledaar Raan Roast using Shireen Anwer’s recipe, also learn to make some spicy beef nihari at home.
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