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Kashmiri Rack Lamb Recipe Card

Ingredients Rack of lamb 2 tbsp yogurt 4 tbsp Rogan Josh Curry Paste 1 tsp black pepper 1 tbsp oil 1 tbsp mint sauce Garnish: 1 potato, grated Vegetable oil 2 onions, sliced Raita: 2 tbsp yogurt 1 red onion 1 pomegranate 2 tbsp cumin seeds 1 sliced green chili 3 leaves fresh mint Tendering: Oil 1 tbsp cumin seeds 3 tsps garlic, sliced		Directions Lamb: Mix yogurt, curry paste, pepper, oil, and mint sauce. Using all the marinade, marinate the lamb. Cover with foil and put in oven for 35 mins. Take out and leave it to rest for 10 mins. Garnish: Grate a potato and soak in water with a pinch of salt. Squeeze out the moisture. Fill a pan with vegetable oil and deep fry the potatoes. Once golden brown, drain them on absorbent paper. Peel and slice onions, deep fry and drain. Raita: Mix together yogurt, onion slides, pomegranate chunks, cumin seeds, green chili slices and mint leaves. Tendering: In a pan with oil, put cumin seeds. Add sliced garlic. When golden brown, turn the heat off. Combine: Pour garlic mixture over the lamb. Garnish with fried onions and potatoes. Put raita on the side.
This recipe calls for Patak's Rogan Josh Curry paste. You can substitute any Patak's curry paste in its place.