Succulent Mutton Raan Roast with Potatoes and Spicy Marinade Recipe
This Mutton Raan recipe features a succulent leg of mutton marinated in a rich blend of spices and yoghurt, slow-baked to tender perfection. The mutton is marinated overnight to infuse deep flavors, then roasted in the oven alongside thickly sliced potatoes that soak up the aromatic juices. Finished with a fresh squeeze of lemon and a sprinkle of chaat masala, this traditional dish offers a hearty and flavorful centerpiece ideal for festive occasions or family gatherings.
- Prep Time: 15 minutes plus overnight marination of at least 12 hours
- Cook Time: 2 hours 50 minutes
- Total Time: 2 hours 50 minutes plus at least 12 hours marination
- Yield: 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Ingredients
Mutton and Potatoes
- 3.5 kg Mutton Raan/Leg
- 4-5 Potatoes (sliced into thick 2 cm rounds)
Marinade
- 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
Instructions
- Prepare the Mutton: Place the mutton leg in a roasting pan. Use a sharp knife to score deep cuts into the meat, allowing the marinade to penetrate deeply and enhance flavor.
- Make the Marinade: In a large bowl, combine yogurt, ginger paste, garlic paste, salt, dry roasted cumin powder, dry roasted coriander powder, garam masala powder, red chili powder, pepper, green chili paste, and lemon juice. Mix thoroughly to create a robustly flavored marinade.
- Marinate the Mutton: Rub the marinade all over the scored mutton, ensuring it is well coated. Cover and refrigerate for at least overnight, and up to three days. For best results, flip the mutton once and baste with additional marinade during this time to intensify the flavors.
- Bring to Room Temperature: Remove the marinated mutton from the fridge about one hour before cooking to allow it to come to room temperature. This step ensures even cooking throughout the roast.
- Initial Roast: Preheat your oven to 350°F (175°C). Cover the mutton with foil and bake in the oven for 2 hours. After this period, the roast will be cooked through but not completely tender. Baste the mutton with the marinade juices to keep it moist and flavorful.
- Add Potatoes and Continue Baking: Scatter the thick potato slices around the mutton, cover the roasting pan again with foil, and bake for an additional 30 minutes. Then remove the foil and continue baking uncovered until the potatoes are fork-tender and the mutton is extremely tender, usually about 20 minutes more.
- Finish and Serve: Squeeze fresh lemon juice over the mutton and potatoes, sprinkle with chaat masala for a tangy kick, and garnish with freshly minced cilantro. Optionally, add pomegranate kernels as a garnish for an extra burst of flavor and color. Serve hot.
Notes
- For smaller portions, reduce the mutton leg size and adjust marinade quantities proportionally.
- Dry roast cumin and coriander powders before mixing into the marinade to enhance their flavors.
- Marinating the mutton for up to three days greatly improves tenderness and depth of flavor.
- Using a roasting pan with a lid or tightly covering with foil helps retain moisture during baking.
- Pomegranate seeds are optional but add a beautiful color contrast and a sweet-tart burst.
- Ensure to bring the mutton to room temperature before roasting for even cooking.
