Mutton Raan Roast Easy Recipe

Not convinced? Just imagine yourself carrying a large dish to the table, a magnificent succulent spiced roast in the middle, the juiciest potatoes scattered around it, a sprinkling of cilantro perfuming the air. Sold right?

Looking for more meaty mains? How about these!

EASY Instant Pot Beef Pasanday Bhunna Gosht / Raisha Gosht Nihari Yakhni Pulao Dum ka Qeema

If you are looking for Eid Recipes then I got you there too, just click here. Now let’s get back to this dish shall we…

How do you make a Mutton Raan Roast?

Is it enough if I say easily? Probably not. Here’s how though 1.) Whisk together a spiced yoghurt marinade 2.) Use a sharp knife to make small slits all over the meat (especially the meatier parts). 3.) Rub your marinade over and let it sit for at two days, but upto five is perfectly fine. 4.) Roast in the oven covered then uncover, add potatoes and roast some more.

What kind of meat can I buy for the Mutton Raan Roast?

A Raan is technically a goat leg and that’s what I used here. However, in Pakistan the average Raan is approx. 1.5-2kg, the smallest raan my butcher in Canada carries came in at 3.5 kg. at 3.5kg a Raan can easily feed a dozen people, maybe ten if they’re big eaters. If that is too much for you then you can also scale the recipe down and purchase a Mutton Shoulder instead or any other cut your butcher recommends. While I haven’t tested it with lamb yet I suspect it would work there too.

Will this Mutton Raan have a smell?

In Urdu there is a word called “heek”. It refers to that unpleasant smell/taste that food can have, where it smells not quite right, like something is off. This folks is a heek free situation. The masala that goes into this Mutton Raan is rich and it perfumes the meat quite beautifully. However, since I like to leave nothing to chance I recommend that you squeeze half a lemon over your mutton raan before adding the garnishes.

Can I make this Mutton Raan in an Instant Pot?

I love my IP just as much as the next person, but here it just is not big enough. If you get a smaller roast piece then you absolutely could, but since cook time varies by size I can’t estimate it here.

Why I cook my Raan in the oven

For three reasons 1.) It fits in a roasting pan a lot better than it does in most pots. If you have a large pot and a large gas burner then you can absolutely cook it stove top. Cook it stovetop on medium low heat until tender, but not totally soft. Add potatoes and let it all cook together. 2.) Frees up the stove for other cooking (or not) - If I can avoid committing my favourite burner (you know you have one) to a dish then I will. 3.) Slow roasting produces an ultra tender roast