Raan – Slow Roasted Lamb with Peppercorn and Nutmeg Indian Food

India is a country of vibrancy, liveliness and color that’s reflected in the food. Landing in Bombay, now Calcutta, is a cultural roller coaster ride. The business, the bustling, the traffic, (apparently travelling in a the back of the car with net curtains is the height of affluence) and the colorful sari fabrics. The beautiful people were warm and friendly, helping me navigate my way around. Color, richness, warm and friendly food. Always made to share, always aromatic.
Vivek Singh introduced this authentic Indian food in 2019. However, the photo was taken at the time we were in lock-down, still dealing with the consequences of the panic buying. We were unable to obtain the pomegranate seeds to finish off the dish, so we chose some cilantro that we did have to hand!

WINE NOTE: Negroamaro is a rich wine from Puglia in the heel of Italy, that shares the same DNA as Zinfandel. It works well with many Indian lamb dishes and certainly is enhanced by the flavor of this lamb dish!

NOTE: START MARINATING SEVERAL HOURS IN ADVANCE!

Click this link to find the recipe;

https://www.bbc.co.uk/food/recipes/whole_braised_leg_of_76596