A special mutton leg roast for Eid‑ul‑Azha is a grand centrepiece dish made from a whole marinated mutton leg (raan), slow-cooked until the meat turns fall‑off‑the‑bone tender, smoky, and deeply infused with spices. It is traditionally prepared after Qurbani, turning the sacrificial meat into a celebratory feast shared with family and guests as part of the Eid spread.
Ingredients
- 1 (5 pound) leg of lamb, trimmed of excess fat
- 4 cups plain yogurt
- 4 tablespoons ginger-garlic paste
- 3 tablespoons lemon juice
- 2 tablespoons ground red chile pepper
- 2 tablespoons chaat masala
- 2 tablespoons garam masala
- 1 tablespoon salt, or to taste
- 1 tablespoon red pepper flakes
- 1 tablespoon ground turmeric
- 1 tablespoon ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 cup vegetable oil
Instructions
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Cut deep slashes about 2 inches apart across the lamb.
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Mix yogurt, ginger-garlic paste, lemon juice, ground red chile, chaat masala, garam masala, salt, red pepper flakes, turmeric, black pepper, cumin, and coriander together in a bowl. Whisk until well combined. Apply marinade generously all over the lamb in a dish; turn over and apply more marinade. Cover and refrigerate for 3 hours to overnight.
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Heat oil in a large cast-iron pot over medium heat. Place the lamb leg gently into the bottom of the pot. Cover and place a heavy weight on top of the lid. Reduce heat to low and cook for 1 hour. Turn leg over and cook for another hour.
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Continue cooking lamb until liquid is mostly evaporated and meat is tender and golden, about 15 minutes more. Oils should start collecting at the edges of the lamb. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Transfer meat to a serving dish.