The different parts of this recipe combine to make one delicious meal.
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.
