Spring Raan Lamb with Saffron Rice and Makhani Dahl

A delicious Indian twist on a Spring Sunday lunch...

As always, here at the Spicery Kitchen we’re intent on spicing up your lives. So, why not for Mother’s day or Easter have a change from a traditional roast with our version of an Indian dish known as raan lamb? Here the lamb is coated in a delicious crust of ground almonds, yogurt and spices. We’re serving it with a spicy stew called aloo gajar as well as a buttery makhani dahl (to replace gravy), an opulent saffron rice and a subji to utilise all the delicious spring vegetables available at this time of the year.

*This Spicebox is on presale! It will be shipped before Easter.*

Heat Rating


Prep time

30 minutes

Cooking Time

3 hours

Shopping List

  • 1.5 - 2Kg lamb shoulder 
  • 750g baby new potatoes 
  • 3 large carrots 
  • 500g mixture of spring veg (e.g purple sprouting broccoli, asparagus, spring onions)
  • 2 tomatoes
  • 2 large white onions 
  • 4 cloves of garlic 
  • 25g bunch of coriander 
  • Fresh ginger - finely chopped to make 1 tbsp
  • 1 lemon
  • 400g full fat natural yogurt (not Greek yogurt or set yogurt)
  • 75g butter
  • 50g raisins
  • 100g ground almonds
  • 250g ready cooked beluga or puy lentils
  • 400g basmati rice
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