Name: Succulent Mutton Raan Roast with Potatoes and Spicy Marinade Recipe
Prep time: PT-491558H49M35S
Cook time: 2 h 50 min
Total time: PT-491558H49M35S
Cuisine: Indian
Ingredients: 3.5 kg Mutton Raan/Leg; 4-5 Potatoes (sliced into thick 2 cm rounds); 2 cups Yoghurt; 2.5 tbsp Ginger Paste; 2.5 tbsp Garlic Paste; 1 tbsp Salt (plus 1 additional teaspoon); 1.5 tbsp Dry Roasted Cumin Powder; 1.5 tbsp Dry Roasted Coriander Powder; 3 tbsp Garam Masala Powder; 3 tbsp Red Chilli Powder; 1 tsp Pepper; 1 tbsp Green Chilli Paste (or minced from 8 green chillies); Juice of 1 Lemon

Jump to Recipe· 4.4 from 15 reviews

“`html

If you have been dreaming of a dish that bursts with rich flavors, tender meat, and comforting roasted potatoes, let me introduce you to the truly unforgettable Succulent Mutton Raan Roast with Potatoes and Spicy Marinade Recipe. This classic recipe takes a leg of mutton and transforms it into a fragrant, juicy masterpiece thanks to a bold blend of spices and a creamy, tangy yoghurt marinade. The potatoes soak up all the delicious juices while roasting alongside, providing a perfectly paired, melting-in-your-mouth side. Whether you’re hosting a festive feast or simply craving a hearty meal, this recipe promises warmth, depth, and satisfaction in every bite.

Ingredients You’ll Need

A metal baking tray filled with a large roasted meat piece covered in a dark brown crust, sprinkled with reddish spice powder and small red pomegranate seeds. Thin slices of lemon are placed around and under the meat. Potatoes, cut into wedges, are scattered around the meat along the edges of the tray, sprinkled with green herbs. There are light green sauce drizzles over the meat, and the tray is set on a white marbled surface with a coral pink cloth with heart patterns on the left side. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a crucial role, weaving together vibrant flavors, inviting aromas, and the perfect texture that makes this roast so special. The combination is simple yet expertly balanced, highlighting the natural richness of mutton while bringing in warmth and a gentle heat that will make your kitchen smell irresistible.

3.5 kg Mutton Raan/Leg: The star of the dish, providing tender, flavorful meat when slow-roasted and marinated properly.
4-5 Potatoes: Thickly sliced to about 2 cm, these soak up the spices and juices, becoming soft and deliciously savory.
2 cups Yoghurt: Acts as the creamy base for the marinade, tenderizing the meat and adding tanginess.
2.5 tbsp Ginger Paste: Brings fresh, spicy warmth essential to Indian-inspired marinades.
2.5 tbsp Garlic Paste: Infuses a deep, aromatic punch that’s indispensable for robust flavor.
1 tbsp Salt (plus 1 tsp more): Enhances all the other spices and balances the dish beautifully.
1.5 tbsp Dry Roasted Cumin Powder: Adds earthiness and a slightly smoky undertone.
1.5 tbsp Dry Roasted Coriander Powder: Offers a citrusy, nutty note that brightens the marinade.
3 tbsp Garam Masala Powder: The warming blend of spices that delivers complexity and depth.
3 tbsp Red Chilli Powder: Provides that vibrant color and just the right amount of heat.
1 tsp Pepper: Adds sharp, subtle heat that enhances the overall spice profile.
1 tbsp Green Chilli Paste: You can mince about 8 fresh green chilies; it introduces fresh, fiery flavor.
Juice of a Lemon: Added at the end for a fresh, zesty lift that cuts through the richness.

How to Make Succulent Mutton Raan Roast with Potatoes and Spicy Marinade Recipe

Step 1: Preparing the Mutton

Start by placing your beautiful cut of mutton raan in a sturdy roasting pan. Use a sharp knife to score deep cuts across the surface of the meat; these cuts are the secret to letting all that flavorful marinade seep deep into the fibers of the roast. This step ensures every bite bursts with the spices we’re about to introduce.

Step 2: Mixing the Marinade

Whisk together the yoghurt, ginger paste, garlic paste, salt, dry roasted cumin and coriander powders, garam masala, red chilli powder, pepper, and green chilli paste until you have an intensely aromatic and rich marinade. If you love bold flavors as much as I do, this is where you get to shine – don’t be shy to adjust the spice levels to suit your palate.

Step 3: Marinating the Meat

Generously rub the marinade all over the scored mutton, ensuring every nook and cranny is coated. Cover the roast well, and tuck it into the fridge for at least overnight, ideally up to three days if you have the time. Flip the roast once during this period and baste it with more marinade to deepen the flavors even further – patience here means pure magic on your plate.

Step 4: Preparing to Roast

About an hour before cooking, remove your mutton from the fridge to let it come to room temperature. This step is key for even cooking and makes sure the meat stays juicy and tender rather than drying out during roasting.

Step 5: Roasting the Mutton

Preheat your oven to 350°F (175°C). Cover the roast tightly with foil and place it in the oven. Roast for two hours, then test by piercing with a fork; it should be cooked through but not quite melt-in-the-mouth tender yet. Baste the meat again with the marinade juices to keep it moist and flavorful.

Step 6: Adding Potatoes and Finishing the Roast

Scatter the thick potato rounds around the meat, cover everything again, and roast for another 30 minutes. Then remove the foil and continue baking for approximately 20 more minutes or until your potatoes are fork tender and the mutton meat falls apart beautifully. By this point, the spices have penetrated deeply, and every element is perfectly cooked.

Step 7: Final Touches

Squeeze fresh lemon juice over the roast, sprinkle with chaat masala if you like, and top generously with minced fresh cilantro. For an extra pop of color and acidity, pomegranate kernels make a fabulous garnish that complements the richness perfectly.

How to Serve Succulent Mutton Raan Roast with Potatoes and Spicy Marinade Recipe

A large roasted meat cuts dark brown with a crispy texture sits in the middle of a rectangular metal baking tray. The meat is topped with scattered red pomegranate seeds and drizzled with a pale green sauce. Under and around the meat, there are yellow potato wedges mixed with slices of lemon, sprinkled lightly with green herbs. The tray rests on a dark wood surface partially covered with a red patterned cloth, and to the upper right, there are two glass jars containing green chilies and a brown spice powder. The whole scene is warm and rustic. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro and a light sprinkle of chaat masala are classical garnishes that brighten the dish and add contrasting zing. Pomegranate seeds lend a jewel-like sparkle and burst of sweet-tart flavor that balances rich, spicy notes beautifully.

Side Dishes

This roast pairs extraordinarily well with simple sides like steamed basmati rice or warm naan to soak up the luscious juices. A crisp cucumber and yogurt raita or a fresh salad with lemon dressing provides refreshing contrast and lightness alongside the hearty main.

Creative Ways to Present

For a show-stopping presentation, carve the mutton into thick slices on a wooden cutting board surrounded by roasted potatoes and garnishes. Add small bowls of mango chutney or mint chutney along the side to let everyone customize their plates for added flavor layering. This dish also shines served family-style, encouraging sharing and that warm, communal dining experience.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover roast and potatoes in an airtight container in the fridge. They will stay fresh and delicious for up to three days, making excellent next-day meals that only improve as the spices deepen overnight.

Freezing

If you want to keep it longer, this roast freezes well. Portion the meat and potatoes separately in freezer-safe containers or bags. Be sure to defrost in the fridge overnight for best texture and flavor retention.

Reheating

Reheat gently in the oven at about 300°F (150°C), covered with foil to avoid drying out, or warm in a pan with a splash of water or broth to keep the meat moist. Microwave reheating is best kept minimal to maintain tenderness and flavor.

FAQs

Can I use a smaller cut of mutton for this recipe?

Absolutely! While a whole leg offers the best roasting experience, you can scale down the marinading ingredients for smaller cuts like shoulder or shanks. Just adjust the roasting time accordingly to ensure tenderness.

Is it necessary to marinate the mutton overnight?

Marinating overnight truly elevates the flavor and tenderness, but if you’re short on time, even 4-6 hours can make a noticeable difference compared to skipping it altogether.

What can I use instead of green chili paste?

If you prefer milder heat, substitute with a pinch of cayenne or omit completely. Alternatively, finely chopped fresh green chilies also work well and provide texture variations in the marinade.

Can this recipe be made in a slow cooker?

Yes! After marinating, you can brown the meat in a pan, then transfer to a slow cooker with the potatoes and spices, cooking on low for 6-8 hours. It results in tender meat but lacks some of the roasted crust character you get in the oven.

What are the best sides to complement this roast?

Traditional Indian breads like naan or roti, fragrant basmati rice, and fresh salads or raitas are all excellent choices. They balance out the richness and add wonderful texture contrasts.

Final Thoughts

Giving the Succulent Mutton Raan Roast with Potatoes and Spicy Marinade Recipe a try is like inviting a festival of flavors into your kitchen. The slow-roasted, deeply spiced mutton coupled with tender potatoes is comfort food taken to a whole new level of deliciousness. It’s perfect for any special occasion or when you want to spoil yourself with a dish full of love, tradition, and irresistible taste. So go ahead, roll up your sleeves, and savor every mouthwatering moment of this unforgettable recipe!

“`