Chef Naved is delighted to share the secrets of his Lamb Raan. A wonderful dish of tender, slow-cooked raan (leg), pulled into silky shreds and combined with a deliciously savoury masala.
Lamb Raan makes a most satisfying centrepiece (especially for Eid). Some preparation is required (including a 24-hour marination, if time allows), but your efforts will be very well rewarded. We heartily recommend serving alongside gunpowder potatoes, a bowl of greens and naan.
If you are fortunate to have any leftovers, pile into soft pillowy bread buns and garnish with slaw, gherkins, baby spinach and fried green chillies to make our popular lamb raan buns.
½ leg of lamb on the bone, 1.2–1.4kg
2 tsp fine sea salt
1 ¾ tsp deggi mirch chilli powder
35g garlic
30g fresh root ginger
1 bay leaf
4 cloves
16 black peppercorns
2 cinnamon sticks
6 green cardamom pods
3 black cardamom pods
75ml malt vinegar
40g unsalted butter
2 tsp kabab masala, plus extra to serve
25ml lime juice, or more to taste
The July issue of Dishoom Loves is already here (and perky, for your eyes). Fill your mind with some of the best South Asian talent, from a 17-year-old playwright sharing her life story, to a beauty expert’s top tips and tricks. And, a doctor who writes about henna.
Arched into the cobbled lane of Trinity Street, behind a mustard yellow door, an all-day bar-café cuts loose. Not to be confused with the buzzy bars in Dishoom cafés, this Permit Room is entirely other – a tribute to the way Bombay kicks back and cuts loose – a salute to the city’s permit rooms, beer bars and drinking holes.
June brings the promise of sun-drenched days – or monsoons – balmy nights and a smattering of first-class cultural happenings.
People, community and planet.