Tandoori Raan Recipe

• 1 kg Raan
• 30 gms Hung curd
• 500 ml Lamb Stock
• 20 gms Ginger-Garlic paste
• 5 gms Garam Masala
• 1/2 tsp Chilli Powder
• 100 gms Yoghurt
• Salt as per taste
• 25 ml Vinegar
• 1 tbsp Oil

• 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.