Ingredients

• 1 Leg of Spring Lamb (approx. 1 Kg.)
• 3 Spring Onions

Marination

• 3 tbsp. Ginger paste
• 3 tbsp. Garlic paste
• 1 tsp. red chillie powder
• Salt
• ½ cup vinegar

Gravy

• 100 ml Tomato puree
• 2 tbsp. black peppercorns
• A pinch nutmeg powder
• Salt
• 2 tbsp. Buter
• 4 tbsp. Cream
• 3 tbsp. Rum (certainly, if available otherwise optional)

1. Clean Leg of Lamb and prick with a fork.
2. Mix red chili powder and salt with the ginger garlic paste and rub this mixture evenly on the raan, arrange in a baking tray and douse with vinegar.
3. Keep aside for at least 30 minutes.
4. Broil the peppercorns on a tawa and pound with a pestle.
5. Clean wash and cut the spring onions into thin roundels. Finely chop the greens.
6. Preheat the oven to 300 deg F.  Add enough water to immerse three-fourths of the lamb leg, cover the baking tray with silver foil and put the raan on dum in the pre-heated oven for an hour and 15 minutes. (Check at regular intervals to ensure the meat is not over-cooked.  The right time to remove is when the meat leaves the bone at both ends).
7. Tear off the foil, cool, remove raan, strain and reserve the jus.
8. To make the gravy, transfer the jus to a  vessel, bring to a boil, reduce to low heat, add tomato puree and reduce the gravy to a sauce consistency.
9. Add pepper, nutmeg and salt, simmer for 2 minutes, add butter and stir constantly until the butter is incorporated.
10. Remove, add cream and 2 tbsp. of rum, stir. Adjust seasoning.
11. Make deep incision on the raan right down to the bone and carefully remove (if desired) the bone.  If removing the bone, make ¼ inch thick slices, arrange in a shallow casserole, sprinkle the remaining rum and return the raan to the pre-heated oven for 3-4 minutes.
12. To serve, remove the casserole from the oven, pour on the gravy, sprinkle a little pepper, garnish with sping onions and serve with Naan.