Slow-cooked recipes, such as Nihari, Haleem, Beef Pasanday, and this roast leg of goat, all have their roots in Persian and Central Asian cuisine. These recipes became popular in Mughal cuisine between the 15th and 18th Centuries and remain an important part of South Asian culinary heritage today. Growing up, a roasted leg of goat meant a celebration was imminent. Either it was Eid, a semi-annual Muslim celebration, a special family occasion, or company was coming. To this day, roasting a mutton Raan invokes a sense of family and kinship. Today, this is also a popular entree for Thanksgiving amongst Pakistanis. Try it with a side of roasted kabocha squash, roasted smashed potatoes, and green beans in the air fryer for a simple and elegant meal.
Why you’ll love this recipe
Unique holiday recipe - Roast leg of goat makes a delicious change from the traditional Turkey, Ham, or Chicken for Thanksgiving or Christmas, just like my lamb loin chops with cilantro sauce. Feeds a crowd - A single Raan can feed 10-15 people, depending on its size, making this a great recipe when feeding a large group of people. One Pot Recipe - The cooking process and cleanup are easy since only one pot is necessary. Lots of hands-off time - Although this recipe has a long cooking time, most of the cooking is hands-off, which means more time to catch up on other cooking and chores.
Ingredient notes
Goat Leg - The smaller the leg of goat, the more succulent and less fatty the meat. I try to stay between 2.5 lbs - 3 lbs. for my raan if I can. Onions - Caramelized onions add lots of flavor and organically help thicken the marinade to adhere to the roast. Vinegar - I use distilled white vinegar to help tenderize my meat. The vinegar’s acidity helps break down the protein before the meat is cooked. Tomato Paste - This is another acidic tenderizer that helps give a boost of flavor to the raan. Yogurt - Always use full-fat plain yogurt for a creamy taste and texture. This helps keep the roast moist so is a must in this recipe. Stay away from Greek yogurt when cooking, it tends to split when heated, leading to a grainy texture. Spice Blend - The spice blend needs to be rich enough to flavor yet not overpower the leg of goat. The mix in this recipe is prepared using freshly roasted and ground whole spices and some ready-made spice powders.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
Oven method - I’ve always cooked my roasted meats on the stovetop using the Dum Pukht method. But if you want to attempt making your raan in the oven, first, sear the meat on both sides on the stove. Then transfer the roast to a roasting pan, add in the marinade, cover with foil, and slow cook it in the oven as per the instructions in the recipe card below. Different Meat - Not a fan of goat meat? You can use a lamb leg or beef tenderloin for this recipe instead. Follow all of the instructions below, but adjust cooking times as needed. A general rule of thumb is to cook your meats for 20-30 minutes per pound and then use a thermometer to check the doneness. Different marinades - There are many ways to marinate your leg of goat. If you prefer a simpler, less spicy roast, use lemon as a tenderizer and add some salt and pepper for a light seasoning. A Greek version of this lamb roast is prepared using pomegranate syrup instead of vinegar and milder spices, such as mint, oregano, and cumin. Switch things up and experiment with some new combinations to find your favorite. Different Meat Tenderizers - Some other options for meat tenderizers are Papaya or Kiwi, just like we use in bihari kabab. Although these will result in a slightly different flavor profile, it will still result in an authentic raan taste.
Step-by-step instructions
Marinating the meat
Cooking the meat
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
Second step - Dry roast the whole spices and grind them to a powder. Mix them with the onions and other ingredients in a food processor and make a paste. Third step - Stab the roast with a small sharp knife, making small deep cuts. This will help the marinade seep in and flavor the meat. First, rub a teaspoon of salt all over the meat to ensure that the meat is well seasoned. Then rub the marinade all over the goat leg and refrigerate it overnight. Fourth step - Remove the leg of the Goat from the fridge the next day and leave it on the counter for an hour or so. This way, it will be at room temperature by the time you begin to cook it. Sear it on high heat on both sides to seal in its juices. If you’re cooking more than one goat leg, sear each one separately to get an even brown on all sides. Sixth step - Seal the pot with foil, place the lid on, and cook on high for 5 minutes to create some steam. Seventh step - Reduce the temperature to low heat and cook for 3 hours without opening the pot. Eighth step - After the 3-hour mark, uncover the pot and insert a knife into the meat to test how much longer you need to cook it. If the knife goes in quickly, cook the mutton raan roast uncovered, on high, till all the liquid evaporates and you have a thick gravy left. By this time, you should have fork-tender meat that will taste delicious with this air-fryer asparagus recipe.
