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Recipe for :

Peshwari Masaledaar Raan - Roasted Leg of Lamb with exotic Ground Spices

This recipe comes from Vikas Khanna an Indian chef now living and teaching as well as cooking in New York.

When asked to give a brief summary of how he came to be where he is today this is what Vikas had to say:

I was born in the holy city of Amritsar, India. I did not have to try different jobs to understand and decide out about my profession. I just wanted to be in the food business from the very childhood. At the age of ten, I started creating my own recipes and ways to present them. I ran my own banquets at the age of sixteen and wanted to develop my passion professionally. I graduated from the prestigious WelcomGroup Graduate School of Hotel Administration. During this period I was trained under some of the top Food Authorities of India at the flagship hotels of Sheraton, Taj, WelcomGroup, Oberoi, Kempinski, Cater to Cater and Essex banquets. After gaining enough experience I took my business, with the help of my family, to one of the most popular banquets and catering services in North India. Lawrence Gardens is one of the favorite banquets in Punjab.

During this period I had hundreds of opportunities to take my concept of banquets all over the country. While, I was focusing to take my profession Internationally I moved to New York City in 2000 and studied at some of the major Culinary Institutes in the US like Culinary Institute of America, Massachusetts Culinary Arts, New School, New York University and lots more. I served as The Executive Chef of the Salaam Bombay Restaurant, New York and was appreciated for my culinary genius by press from all over the world and my gastronomic peers. Today I have affiliations from The James Beard Foundation, New York University, Cornell University, Wall Street Rising, Taste of Tribeca, Just One Break, International Association of Culinary Professionals, Borough of Manhattan Community College, Johnson and Wales University, New York Public Library and many more.

Vikas has his own web site which contains additional information <click here>

"This native dish of Peshawar, Pakistan will definitely take time and patience to but the flavors, texture and aromas make it an absolute delicacy of North West frontier cuisine. The lamb has to be specifically very good quality and most of the spices are freshly ground for their most fragrant form".


2 pound lean lamb, skin and fat removed
3 tablespoons minced fresh ginger
3 tablespoons minced garlic
rind of 1 lemon
5 tablespoons fresh lemon juice
2 teaspoons cumin seeds
6 cardamoms
1 x 1 inch cinnamon stick
6 cloves
1 teaspoon ground turmeric
1 tablespoon garam masala
2 teaspoons cayenne pepper
salt to taste
2 cup plain yogurt
1 cup whole unpeeled almonds
4 tablespoons brown sugar
1 tablespoon saffron threads, soaked in 2 tablespoons of boiling water
lemon wedges and sprigs of parsley


  • Prick the lamb all over with a fork and make about 12 to 15 deep cuts.
  • Blend the ginger, garlic, lemon rind, lemon juice, cumin, cardamom, cinnamon stick, cloves, turmeric, garam masala, cayenne pepper and salt in a food processor or a blender to a fine paste. Transfer it to a large non-reactive baking dish.
  • Add the lamb to the mixture of spices and rub the paste all over the lamb and spread it evenly over it. Cover and refrigerate it for 2 hours.
  • Combine yogurt with the almonds and 2 tablespoons of brown sugar. Pour the mixture over the lamb and cover and refrigerate for another 2 hours.
  • Preheat oven to 400°F.
  • Sprinkle the remaining sugar and bake, uncovered for 30 minutes.
  • Cover and lower the temperature to 350°F and cook for 2 1/2 hours, basting occasionally.
  • Sprinkle with the saffron water and cook for another 30 minutes, or until very tender and fully cooked.
  • Remove the meat from the baking dish, carve the thick slices, pour the sauce over it and serve it hot garnished with lemon wedges and parsley.

Serves 4

Vikas Khanna