Ingredients

  • 6 racks of lamb (with 3/4 bones each)
  • 1 onion
  • 5 cloves of garlic
  • 2 inch piece of ginger
  • 1 lemon
  • for the marinade
  • blend the following
  • 1 onion
  • 5 cloves of garlic
  • 2 inch piece of ginger
  • 7 tblsp lemon juice
  • then add the following spices
  • ½ tbsp cumin
  • ½ tbsp garam masala
  • ½ tbsp ground coriander
  • ½ tsp turmeric
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ½ tsp ground cloves
  • ½ tsp fresh ground pepper
  • 2 ½ tsp salt
  • ½ tsp cayenne pepper ( optional)
  • 8 fl oz olive oil
  • dahl
  • 200 g split red gram lentils
  • 1 green chilli (finely chopped)
  • bunch of fresh coriander
  • pinch of turmeric
  • 100 g tomatoes (chopped)
  • salt
  • masala chana – chickpeas
  • 225 g cups of dried chickpeas
  • 50 g tamarind pulp
  • 120 ml cup boiling water
  • 3 tblsp oil
  • ½ tsp cumin seeds
  • 1 onion
  • 2 garlic cloves (crushed)
  • 2.5cm/1 in piece root ginger (grated)
  • 1 green chilli (finely chopped)
  • 5 ml ground cumin
  • 5 ml ground coriander
  • 1.5ml ground turmeric
  • 2.5 ml tsp salt
  • 225 g tomatoes (skinned and chopped)
  • 2.5ml garam masala
  • chopped chillies / chopped onion (to garnish)
  • banana and yoghurt raita
  • 25 g approx. raisins or sultanas
  • 15 g blanched slivered almonds
  • 90 ml natural yoghurt
  • 40 ml cream
  • 40 ml sour cream
  • 1 honey
  • 2 firm ripe bananas
  • pinch salt
  • 3-4 green cardamom pods

Method

  • For the Lamb: Trim any excess fat off the meat. Ask your butcher to remove the small bones from each rack leaving just one on the end. Put the marinade in a large bowl and place the meat in the marinade, rubbing the marinade into all the meat. Leave covered in the fridge for 24 hours.
  • Turn the meat every couple of hours to let the flavours infuse the meat. Seal the meat on a very hot pan for 1 to 2 minutes and move to a pre-heated oven at 180°C for 12 minutes approx. Cook for a little longer if you have a bigger piece of meat. When cooked, remove from the oven, keep warm and let rest for a 5 minutes before carving.
  • For the Dahl:
  • Place the lentils in a pot with 2½ cups of water and bring to the boil. Add the chopped green chilli, chopped tomatoes, pinch of turmeric and salt.
  • Reduce the heat and simmer for 15 minutes. Heat the oil on a pan and add the cumin seeds and whole dried red chillies and fry for 2 minutes until the cumin seed starts to change colour. Add the cumin and red chillies to the Dahl and continue to simmer. The Dahl should have a thick fluid consistency. Adjust the seasoning and add chopped coriander before serving.
  • For the Masala Chana – Chickpeas:
  • Soak the Chickpeas in a large bowl with plenty of cold water and leave overnight. Drain and place in a large saucepan with double the volume of cold water. Bring to the boil. Skim water. Cover and simmer for 1 ½ to 2 hours until soft.
  • Break up the tamarind and soak in boiling water for about 15 minutes. Rub tamarind through a sieve into a bowl discarding any stones
  • Heat oil in a large saucepan and fry cumin seed for 2 minutes. Add Onion, Ginger, Garlic and Chill and fry for 5 minutes.
  • Add Cumin, coriander, turmeric and salt and fry for 3 to 4 minutes. Add Tomatoes and Tamarind. Finally add the chickpeas and garam masala. Garnish with chillies and onion.
  • For the Banana and Yoghurt Raita:
  • Pour boiling water over sultanas, leave 10 minutes. Toast almonds under a grill (do not burn). Mix yoghurt, and creams and crushed cardamom seeds
  • Add honey. Add the sultanas and toasted almonds. Remove the seeds from the cardamom pods and crush in a pestle and mortar and add to the yoghurt. Slice the bananas and season with a pinch of salt and add to the yoghurt base. Turn into a serving bowl and scatter the toasted almonds and chill for an hour.