Raan Mussallum ( Roast leg of Lamb/ Goat)

This is the most elaborate and fancy dish you can put on your table for any special occasion. I can be your centerpiece for you dinner party. And I guarantee you that it will wow your guest every time.

I am talking about the dish, the represents royalty and is fit for king. Raan Roast or Raan Mussallum.

By words mussallum it literally means whole. So if use whole chicken for it will be called Murgh mussallum and nowadays even we get vegetarian option with Gobi mussallum.

Since I am making this delicious dish for the celebration of Eid Ul Azha, we will be using whole leg of goat for roasting hence the name Raan mussallum. For the recipe we will be using

Hind leg of goat,it called Raan, as it is quite meaty.

It is bit time consuming but most of the time goes in marination, the cooking time would be just couple of hours.

The leg of goat should be matinated at least for 24-48 hours to get soft and succulent meat that is falling off the bone.

I preferred serving the Raan mussallum with some kind of pulao.


1 leg of goat, about 1¼ – 1½ kg, cleaned and trimmed from any fat.

Pre marinate:

1 tsp salt

1 tsp black pepper powder

1 tbsp lemon juice

1 tsp garlic paste

1 tsp ginger paste
Apply pre marinate keep for 20 minutes and wash it and pat dry the meat.

Ingredients for Marinade:

2 cups of hung yoghurt

4 tbsp raw papaya paste

1 small bunch of coriander

2 med onion fried

3 tbsp tomato paste

2 tsp red chilli powder

1/4 tsp turmeric powder

juice of 1 lemon

2 tbsp olive oil

2 tsp whole cumin

salt to taste

1 tbsp ginger paste

1 tbsp garlic paste

2 tsp tandoori masala

4-5 green chillies

9-10 soaked cashew nuts

2tbsp soaked khus khus



After washing the leg of goat, use a sharp knife, make deep slits all over the leg.
In mixie jar add all the marination masala and make a smooth paste except kaju n khus khus.   

Marinate the leg with this masala and keep it for at least 24 hours but its better to let it marinate for 48 hours in fridge for better results.

Put the leg in a deep pan but don’t put the extra marinate in the pan keep it aside for later use.Then cover partially and put on high heat until the marinade just begins to simmer around 10 minutes each side to give colour to the raan, now add the addition marination and cook till oil separates.

Preheat the oven to 160 C place the raan on the baking tray .

The masala will be left in the pan in that masala now add cashew and khus khus paste, let it cook for another 3-5 minutes on low heat.

This masala u have spread over the Raan cover it with foil and place the tray in oven.

After 1 hour remove the foil. There will be lots of gravy in the tray,try to remove it in a bowl and this we will use to make rice.

Raan will take around 1 1/2 to 2 hours to cook. But time may vary depending upon the size of the leg.

When raan is cook put it under grill for 5-7 minutes to give nice colour, keep a close eye on it as it can burn the masala in no time.

I served this with my favorite Kashmiri Mutter Pulao and some french fries.

Raan is ready to serve😊


5 thoughts on “Raan Mussallum ( Roast leg of Lamb/ Goat)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s