Da*****mn Alfie! Back at it again with the paleo Indian recipes!
Yep, we’re here again bringing you Raan.
It’s a classic!
You love it, I love it, and those who haven’t tried it are going to love it too!
If you haven’t read yet, Alfie is my friend from Paleo Diet 4 Beginners and he’s sharing with us several of his unique, traditional Indian recipes.
Find out more about Alfie in last week’s post for Chicken Tikka here.
When cooking any of these recipes, you’ll need lots of spices.
That’s what Indian food is all about, right??
So you might want to invest in a nice spice rack, like this one, if you don’t have one already.
For now, enjoy this yummy Raan recipe and look forward to more awesome recipes coming soon!
This is the stuff of legends! A Showpiece for any special occasion! Turn heads and wow your guests with this Paleo Raan recipe!
Recipe takes around 280 minutes to Prep and Cook and serves 6
● 5 lb leg of lamb
● 2 oz ginger (chopped)
● 6 cloves garlic
● Rind of 1 lemon
● 2 lemons (juiced)
● 4 x 2 finger pinches cumin (I like this one)
● Sprinkle of cardamom (like this one)
● 2 x 2 finger pinches cloves (ground) (like these)
● 2 x 2 finger pinches turmeric (find it here)
● 1 x 3 finger pinch chili powder (find it here)
● Salt (this is my favorite)
● 10.5 oz coconut milk yoghurt
● 5 oz almonds (find some here)
● 2 x 2 finger pinch saffron threads soaked in boiling water (like these)
- Prick the lamb all over and make a few deep cuts. I made 12
- Now to make the marinade – blend ginger , garlic, lemon rind + juice, salt and spices. Spread all over the lamb and leave to stand for around an hour. I did this in a large casserole dish as I was going to use this to cook the lamb.
- Now blend the yoghurt with the almonds and pour over the lamb. Cover this dish up using clingfilm tightly and leave in fridge for 48 hours.
- Before cooking, let the lamb come to room temperature unassisted. Cook in a preheated oven at 230 C or 430 F or gas mark 7 for 30 minutes. Next, drop the temperature to 160 C or 325 F or gas mark 3 and cook for 3 hours.
- Next sprinkle the saffron water and cook for a further 30 minutes.
- Now to make the sauce. Take casserole dish out. Separate the meat and remove the fat. The liquid that’s left behind, boil this to reduce it and make a thick sauce.
- Carve out the meat, pour sauce over it and enjoy!
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What’s your favorite Indian dish? What kinds of recipes would you like to see on Paleo for Women?