Raan Roast (also known as Mutton Raan or Lamb Leg Roast) is a classic, crowd-pleasing Pakistani and South Asian dish that’s perfect for special occasions like Eid celebrations, family gatherings, or festive dinners.
This mouthwatering whole leg of lamb (or goat) is marinated with a flavorful mix of yogurt, ginger-garlic paste, and aromatic spices such as red chili, garam masala, cumin, and coriander. The secret to its incredible taste?
A long marination—ideally overnight or even up to 24–48 hours in the fridge. This step allows the spices to soak deep into the meat, while the yogurt naturally tenderizes it, resulting in juicy, fall-off-the-bone tenderness.
After marinating, the leg is slow-cooked in a pan (or oven-roasted in some variations), giving the spices time to develop rich, deep flavors and creating a beautiful, golden exterior.
The process is surprisingly simple and mostly hands-off, yet the final result looks impressive and tastes absolutely delicious—tender, succulent, and full of bold, smoky spice.
I’ve made this recipe many times, and it never fails to wow everyone at the table! Just give it that overnight marination, cook it low and slow, and you’ll have a show-stopping, restaurant-quality roast ready to serve with naan, rice, or your favorite sides.
Enjoy this easy, foolproof Raan Roast—it’s guaranteed to become a favorite for your special meals!
Raan Recipe Pakistani by Shireen Anwar
Cuisine: Pakistani
Prep time: 8 hours
Cook time: 2 hours
Total time: 10 hours
Serves: 6
Ingredients
- Mutton leg 1 ½ kg
- Yogurt 1 cup
- Papaya paste 4 tsp (heaped)
- Ginger garlic paste 2 tbsp
- Salt 1 1/2 tsp or to taste
- Coriander seeds 1 tbsp (ground)
- Cumin seeds 1 tbsp
- Black paper whole 1 tsp
- Chili powder 1 tbsp
- Garam masala powder 1 tsp
- Oil ½ cup
Instructions
- Prick mutton leg and keep aside.
- Dry roast coriander seeds, cumin seeds, and whole black pepper. When aroma arises, take off from flame and make powder in a grinder.
- Take a mixing bowl, add yogurt, papaya paste, ginger garlic paste, salt, ground spices, chili powder, and garam masala. Mix everything. (At this point you can check the seasoning and adjust according to your taste).
- Coat mutton raan with marination and leave for overnight in the fridge.
- Nest day heat oil in a large pan, add mutton leg in it, and fry from both sides about 5 minutes.
- Now add 2-3 glasses of water, cover, and cook on high flame for 5 minutes until start cooking.
- Now reduce the flame and cook until tender.
- Flip the side in intervals so it does not stick with the pan.
- When ready serve hot with your favorite dip.
Also try: Mutton Korma
