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Boneless Lamb - Raan

3.62 from 63 votes
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Ingredients
  

Marinade

  • 2.5 cups Yogurt
  • Salt
  • 1 cup fried onions
  • 6 tbsps Ginger and Garlic paste
  • 2 tsps Chilli
  • 2 tsps Cumin
  • 2 tsps Coriander powder
  • 2 tsps Garam Masala
  • 1 tsp Turmeric

Lamb & Potatoes

  • 1.8 kg or 3.96 lbs boneless Lamb
  • 1 cup prepared marinade
  • 1 tbsp Papaya paste
  • 1/2 cup Mint & Coriander leaves
  • 2 tbsps sliced green Chilli
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 tbsps Oil
  • 2 cups diced Onion
  • 2 cups Potato wedges
  • 1/2 cup Water

Gravy

  • 1 tbsp Oil
  • 1 tbsp Mustard Oil
  • 2 cups diced Onion
  • 2 - 3 slit green Chillies
  • 1.5 cups remaining marinade
  • Any leftover gravy from the previous processes

Instructions
 

  • Prepare the marinade by adding all the marinade ingredients together
  • Open up the boneless lamb and score the meat on both sides
  • Add 1 cup of the marinade, papaya paste, mint, coriander leaves, chilli, salt and pepper
  • Mix this into the lamb on both sides
  • Set the pot to saute mode and add the oil
  • Add the diced onion and allow it to caramelize
  • Add the lamb and sear on both sides
  • Remove the lamb and in the same oil, add the potatoes and toss in the marinade and oil
  • Add the water and bring to the boil and then remove the potatoes and the gravy and keep aside
  • Add the air fryer plate and set it to air crisp mode for 20 mins
  • Add the lamb in and turn at the halfway point
  • After 20 mins, add the potatoes and set the air fryer for another 10 mins
  • Remove and allow to rest
  • Remove the air fry plate and reserve any gravy and drippings
  • Turn it back onto sear and saute mode
  • Add the oil and mustard oil and the diced onions and chillies
  • Add all the remaining marinade and any of the reserved leftover gravy, cover and bring to the boil
  • Serve the gravy with the lamb and potatoes