It’s time for an Indian feast! Chef Julius Uttom Biswas of Evolve Back Hampi highlights how to make the royally scrumptious Raan-e-Kamalapura, a creamy, roasted lamb recipe for those extra-satisfying lunches and dinners at home!
We’ve all been witness to our antsy, eager selves while waiting for those slow-cooking recipes that our mothers, grandmothers and in many cases, dads would prepare at home. But what you’ll also remember is the ultimate result (or fruit) of patience that would simply be finger-licking good! Enter—the succulent roasted lamb recipe ‘Raan-e-Kamalapura’ by Chef Julius Uttom Biswas of Evolve Back Kamalapura Palace, Hampi.
A truly Indian spices-laden recipe that commands all the spotlight on the dining table, raan means the whole leg of lamb and the secret of cooking it is the long, slow-cooking method that tastes unparalleled.
Chef Julius from his kitchen at Evolve Back Hampi gives us a lowdown on how to make Raan-e-Kamalapura step by step at home. Take notes!
Raan-e-Kamalapura: Ingredients
- A whole leg of lamb – about 1.7kg
- Cashew nut paste and almond paste – 50 gms
- Brown onion paste – 200 gms
- Butter – 50 gms
- Garlic paste – 30 gms
- Ginger paste – 20 gms
- Hung yoghurt – 500 gms
- Cream – 20 gms
- Malt vinegar – 150 gms
- Cardamom powder – 10 gms
- Mace powder – 5 gms
- Salt and garam masala powder – 10 gms each
- Nutmeg – 5 gms
- Kashmiri red chilli paste – 50 gms
- Green chilli paste – 20 gms
- Ghee desi- 50 gms
- Caraway – 50 gms
- Bay leaf – 1 gm
- Coriander fresh – 20 gms
- Lime juice – 15 gms
- Kachari powder-5 gms
- Raw papaya paste – 20 gms
Method
- Marinate the lamb with salt, lemon, papaya paste and ginger and garlic paste.
- Heat ghee in a pan, and add whole garam masala and fry.
- Add the marinated raan and slow roast till all sides turn golden brown.
- Add the powdered spices and mix well.
- Add almond paste and onion paste next.
- Add water and slow cook till the water dries and raan gets tender.
- Finish with fresh cream, butter, chopped coriander and mint.
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