Kashmiri Rack Lamb

Divider line purple

Mix in a little India

Difficulty

Heat Level

Red pepperGray pepperGray pepper

Ingredients

  • Oil
  • 1 tbsp cumin seeds
  • 3 tsps garlic, sliced

For tendering

  1. In a pan with oil, put cumin seeds. Add sliced garlic. When golden brown, turn the heat off.

Ingredients

  • 1 potato, grated
  • Vegetable oil
  • 2 onions, sliced

For the raita

  • 2 tbsp yogurt
  • 1 red onion
  • 1 pomegranate
  • 2 tbsp cumin seeds
  • 1 sliced green chilli
  • 3 leaves fresh mint

For the lamb

  • Rack of lamb
  • 2 tbsp yogurt
  • 4 tbsp Rogan Josh Curry Paste
  • 1 tsp black pepper
  • 1 tbsp oil
  • 1 tbsp mint sauce

For the garnish

  1. Grate a potato and soak in water with a pinch of salt. Squeeze out the moisture.
  2. Fill a pan with vegetable oil and deep fry the potatoes.
  3. Once golden brown, drain them on absorbent paper.
  4. Peel and slice onions, deep fry and drain.

For the raita

  1. Mix together yogurt, onion slides, pomegranate chunks, cumin seeds, green chilli slices and mint leaves.

For the lamb

  1. Mix yogurt, curry paste, pepper, oil, and mint sauce. Using all the marinade, marinate the lamb.
  2. Cover with foil and put in oven for 35 mins. Take out and leave it to rest for 10 mins.
  3. Pour garlic mixture over the lamb. Garnish with fried onions and potatoes. Put raita on the side.

Notes

This recipe calls for Patak's Rogan Josh Curry paste. You can substitute any Patak's curry paste in its place.