rk's blog

Resurrected from the vault (ronakm.com) and back by popular demand, I present to you The Unofficial Bollywood Drinking Game.

These videos are too good. First class!

This is one of my father's epic preparations for lamb. We usually have it once or twice a year around Thanksgiving/Christmas time. It is amazing. It's actually a hybrid of three different things:

1. The Memsahib’s Lamb Raan recipe found in this book.
2. The Moghul-Style Roast Lamb recipe found in this book.
3. My father’s own vast, past experiences cooking meat. Things are always delicious, though never the same twice. :-)

You want to marinate the lamb the night before you plan on cooking it. If you can’t do it over night, I recommend at least 6 hours in the fridge. The acidity of the yogurt and the lemon juice work to tenderize the meat, and make it über-juicy.