Sikandari Raan

Sikandari Raan
This spicy tandoori lamb has been named after Shahenshah Sikandar.

- Indian


- 2

Cooking Time

-2 hourse


- main course


- Medium

Preparation Time

- 30 Min



  • 1 Lmb Leg
  • 3 tbsp Mustard oil
  • 1 tbsp Red chilli Paste
  • ½ tsp Turmeric powder
  • 1 tsp Black Salt
  • ½ tsp Rock Salt
  • 1 cup Malt Vinegar
  • 1 tsp Ginger paste
  • 2 tsp Garlic paste
  • 2 tsp Cumin and Cinnamon powder
  • 1 tsp Clove powder
  • 2 tbsp oil
  • 2 tsp Black Cumin Seeds
  • 3 to 4 Bay Leaves
  • 1 cup Yogurt
  • 2 tbsp Butter
  • Onion
  • Mint: 1 Lemon
  • 1 tsp chaat Masala


  1. 1

    Clean and trim the fat from the lamb leg.
  2. 2

    gently loosen the meat from the bone at the top of the leg to season well.
  3. 3

    in a big pan add mustard oil, lukewarm the oil.
  4. 4

    add red chilli paste, turmeric powder, black salt, rock salt, malt vinegar, ginger paste, garlic paste, cumin and cinnamon powder, clove powder.
  5. 5

    rub the lamb leg with above marination and let it rest for 24 hours.
  6. 6

    take a oven tray add oil, black cumin seeds, bay leaves and lamb leg.
  7. 7

    take the the remaining marination add yogurt in it and beat it well.
  8. 8

    pour the mixture on lamb leg, cover it with aluminium foil.
  9. 9

    put it in oven and bake for 2 hours at 180 c and let it cook.
  10. 10

    when meat is properly cooked remove it on chopping board and seprate meat from bone put it on tandoor skewers.
  11. 11

    stran the remaining marination in a bowl add butter in it mix it well and apply on meat.
  12. 12

    cook it in tandoor and let it smoke well.
  13. 13

    remove it from skewers, sprinkle chaat masala, butter and lemon juice.

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