This recipe is taken from Indian Festival Feasts by Vivek Singh. Published by Absolute Press. IS­BN: 978 1 4729 3846 6 Raan (Whole Braised Leg of Lamb with Peppercorn and Nutmeg) (Serves 6) Ingredients: 1 leg of lamb, approx. 1.8kg (or if using spring lamb, use 2 shoulders) 3 bay leaves 3 cinnamon sticks 3 green or black cardamom pods 1 tablespoon butter 20g spring onion greens, thinly sliced For the marinade: 4 tablespoons ginger-garlic paste 1 tablespoons Kashmiri red chilli powder 2 teaspoons salt 200ml malt vinegar 100g crisp fried onions 1 teaspoon sugar For the sauce: 200ml tomato purée 1½ tablespoon black peppercorns, roasted a dry frying pan for 30-60 seconds, then coarsely crushed ¼ nutmeg, grated 60ml single cream salt sugar, to taste 1 tablespoon butter 30ml rum (optional) Method: Remove the surface fat from the leg or shoulder of lamb and prick the leg thoroughly using the tip of a sharp knife or a trussing needle (you can ask your butcher to do this for you, if you wish). Mix all the marinade ingredients together in­to a paste. Spread the paste all over the lamb and massage the spices in. Set aside to marinate for at least 30 minutes, or preferably for a few hours in the fridge. Preheat the oven to 150C/ 130C fan/Gas Mark 2. Scatter the whole spices in a deep baking tray large enough to accommodate the leg, then place the marinated lamb on top. Pour over enough water to come three-quarters of the way up the lamb. Cover with foil and cook in the preheated oven for two-and-a-half/three hours until the meat is soft and easily comes off the bone. Remove from the oven and let the leg cool, then drain and reserve the cooking liquor. Once cool, make deep incisions into the…

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