Mutton Rann Roast Recipe – Royal Mughlai Feast for Meat Lovers

Mutton Rann Roast Recipe: Experience the royal flavors of Mutton Rann Roast — a slow-cooked leg of lamb marinated in aromatic spices and roasted to perfection. Learn how to make this rich and tender Mughlai-style delicacy at home for your next festive feast.

If there’s one dish that truly defines royal Mughlai indulgence, it’s the Mutton Rann Roast. This succulent and aromatic delicacy made from the whole leg of lamb (rann) has long been a symbol of celebration, feasting, and royal dining. Perfectly roasted, tender to the bone, and infused with layers of rich spices, this dish is a must-try for every meat lover who appreciates authentic Indian flavors.

The Royal Origins of Mutton Rann Roast

The origins of Mutton Rann Roast date back to the Mughal era, when grand feasts were prepared for kings and nobles. The leg of lamb, being the most tender and flavorful part, was marinated in a blend of yogurt, saffron, ghee, and aromatic spices before being slow-cooked over a tandoor or open flame. This slow-roasting method allowed the meat to absorb all the flavors, resulting in a dish that was juicy, smoky, and irresistibly rich.

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Today, Mutton Rann Roast continues to be a star attraction at weddings, Eid feasts, and festive gatherings. While restaurants serve it in grand style, making it at home is surprisingly simple — if you follow the right recipe and technique.

Ingredients You’ll Need: Mutton Rann Roast Recipe

1. 1 whole leg of mutton (rann), cleaned and washed
2. 1 cup thick yogurt
3. 2 tbsp ginger-garlic paste
4. 2 tbsp lemon juice
5. 1 tbsp red chili powder
6. 1 tbsp coriander powder
7. 1 tbsp cumin powder
8. ½ tbsp garam masala
9. A pinch of saffron soaked in warm milk
10. 3 tbsp mustard oil or ghee
11. Salt to taste

Step-by-Step Preparation:

1. Marinate the Rann:

Pierce the mutton leg with a fork so the marinade penetrates deep into the meat. In a bowl, mix yogurt, ginger-garlic paste, lemon juice, chili powder, coriander powder, cumin powder, garam masala, saffron milk, and salt. Rub this marinade thoroughly over the mutton leg. Cover it and let it rest in the refrigerator for at least 8 hours or overnight for the best flavor.

2. Slow Roast the Meat:

Preheat your oven to 180°C (350°F). The marinated leg of mutton should be placed on a roasting tray. Drizzle with mustard oil or ghee. Roast for about 2.5 to 3 hours, turning occasionally and basting with its own juices to keep the meat moist and tender.

3. Final Glaze:

Once the meat turns golden brown and tender enough to fall off the bone, brush it with a little melted ghee for a glossy finish. You can also smoke the meat with a piece of hot charcoal (dhungar method) to add that authentic Mughlai aroma.

Serving Suggestions:

Serve your Mutton Rann Roast with mint chutney, naan, butter paratha, or jeera rice. Garnish with fried onions, lemon wedges, and fresh coriander for a touch of freshness. Pair it with a glass of chilled buttermilk or lassi to balance the spice.

Chef’s Tips for Perfect Rann Roast:

1. Always choose a young lamb leg for tender meat.
2. Marination time is key — the longer, the better.
3. Use mustard oil or ghee instead of regular oil for an authentic flavor.
4. For an extra-rich version, mix a little cream or cashew paste into the marinade.

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Why You’ll Love It:

The Mutton Rann Roast combines royal history, culinary artistry, and rich flavors in one dish. Each bite melts in your mouth, offering a blend of smoky, spicy, and buttery goodness. Whether it’s a festive dinner or a weekend treat, this Mughlai masterpiece will make every occasion special.