Raan Sikanderi

• 3 pounds Leg of lamb
• 1 tablespoon Minced garlic
• 2 cloves of garlic finely sliced garlic
• 1 tablespoon minced ginger
• 1" ginger piece sliced length wise
• 2 tablespoons Salt
• 1 teaspoon Blackpepper
• 1 teaspoon Dried mango powder
• 1 teaspoon red chilli
• 1 teaspoon cardamom powder
• 6 cloves
• 1 lemon rind
• 2 tablespoons Plain yoghurt
• 1 cup malt vinegar
• 0.5 cups Rum

1. Cut 1/4 " slits all over your lamb
2. Stuff the long slices of ginger and garlic as far down these slits as possible
3. Mix your dry spices (salt, dried mango powder, black pepper, cloves, chili powder, cardamom powder) and rub all over the leg - front, back and sides.
4. In a bowl, mix the yoghurt, minced ginger and garlic and lemon rind into a paste
5. Spoon mixture over the lamb, cover and set aside in the refrigerator for 24 hours (or atleast over night). This allows the lamb to draw in all the spices
6. Approximately 5 hours prior to cooking, remove from refrigerator and pour over the rum and malt vinegar
7. When you are ready to begin the roasting process. Heat the oven to 400 degrees
8. In a hot frying pan, cook top and bottom of the lamb for a couple of minutes, allowing the lamb to seal it's juices
9. Transfer to a roasting dish and place in the oven for approximately 1 hour (20 minutes per pound of meat). Baste the lamb with the juices in the roasting dish every 30 minutes.
10. Serving suggestions: People often pair this dish with a piece of naan bread or rice and lentil curry. I prefer it lightly cumin spiced roast potatoes.

lamb, garlic, garlic, ginger, ginger, salt, blackpepper, mango, red chilli, cardamom powder, cloves, lemon rind, yoghurt, malt vinegar, rum

Taken from food52.com/recipes/6324-raan-sikanderi (may not work)