| • | Clean the raan under running water and prick it all over with a fork.
|
| • | Rub salt evenly on it and keep it aside for 1 hour.
|
| • | Then rub chilli powder along with vinegar and keep for 2 hours.
|
| • | Make a marinade of hung curd, garam masala, ginger- garlic paste, salt, oil, chilli-vinegar paste and malt vinegar; marinate the raan over night.
|
| • | Put the marinated raan in a lagan with lamb stock and seal with dough.
|
| • | Cook over a slow flame or in an oven for 2 hrs.
|
| • | Let it cool and debone it and finish it in tandoor.
|
| • | Reduce the cooking liquor and serve it along with the raan. |
