Sikandari Raan

Today I’m going to cook Sikandari Raan. For those who don’t know, “Sikandar” is the Indian name for Alexander the Great (of Macedonia) and “Raan” is the Hindustani/ Urdu word for the whole leg of a goat or lamb.

The name comes from the historical association of this dish with the invading armies of Alexander. As those who have studied history would know, that even after the departure of Alexander from India, Indo-Greek kingdoms persisted in Northern India for several centuries and there was a rich cultural exchange between these two civilizations.

It is said that this dish was first known to have been prepared for Alexander (Sikander) himself and that’s how it got the name ‘Sikanderi Raan’. This dish has lasted a couple of millennia and is still being savoured all over the world.

Ingredients:
• Whole lamb/ goat leg ( 1.2-1.5 kg)
• Ginger garlic paste 1.5 tbsp
• Raw papaya paste 1 tbsp ( makes the meat tender)
• Salt 1 tbsp
• Yoghurt ¾ cup (185 grams)
• Red chilli powder (preferably Kashmiri degi mirch) 2 tbsp
• Coriander powder 1.5 tsp
• Garam masala or any meat masala ½ tsp
• Black pepper and Big cardamom powder 1 ¼ tsp ( Roast a big cardamom and 15 peppercorns and crush/grind to a fine powder)
• Kewra water 1 tbsp (optional)
• Salt 2 tsp
• Roasted gram flour 1.5 tbsp ( For thickening)
• Mustard oil 1 tablespoon
• Ghee or oil 2 tbsp
• Fried onions 3 tbsp
• Cashew paste 1.5 tbsp ( soak 15 cashews in hot water for 45 minutes, drain them and grind to fine paste, use the water you drained out to help in grinding)

Direction:
Preheat oven at 180° C
1. Put slight cuts in the lamb leg so that the masala seeps in.
2. Marinate the leg with ginger garlic paste, raw papaya paste and salt and leave it for at least one hour ( the longer the better, overnight is best). This is the first marinade.
3. Now prepare the second marinade using yoghurt, red chilli powder, coriander powder, garam/meat masala, black pepper and cardamom powder, salt, roasted gram flour and mustard oil. Mix and separate half of that mixture in another bowl.
4. Use the half of the mixture to marinate the leg, marinate properly and keep on baking tray. Cover the tray with foil.

5. Set the temperature to 165° C and place the tray in the oven for 1 hour.
6. Now add some cashew paste, 1.5 tbsp fried onions and ghee in the other half of the yoghurt mixture you put aside.
7. After an hour, take the lamb out and let cool for 10 minutes. Take a picture! 🙂

8. Shred the lamb into small pieces and put in the third and the last marinade. Place in the oven, this time without foil at 200° C for 15-20 minutes.

9. Garnish with the remaining fried onions before serving with your choice of bread.

ENJOY 🙂