Food Network
This recipe is inspired by the leg of lamb my mum would make every Christmas, “Masala Raan” (masala means spice mix; raan means the leg of an animal, usually mutton, goat or lamb). It was an extensive affair involving a two-day process and two separate marinades, one of green papaya and salt to tenderize the meat, then a second yogurt-based one to flavor it. Cashews and fried onions were used to enrich the marinade, adding buttery richness and a pronounced umami sweetness. The dish is said to have been served by Alexander the Great to a defeated king in India as a sign of goodwill and friendship. Seems pretty appropriate for a Christmas table! Here’s my simplified version using quick-cooking rack of lamb; I decided to turn the cashews and fried onions into a delectable crust. I also added a bright, minty relish with a sour pucker from the barberries—and happily, it mirrors the traditional colors of Christmas, green and red.
