Lamb Rack Gazzala

Ingredients

Rack of Lamb (4 band, approx 250 gm each, fat trimmed)

Marinade

Yoghurt - 2 tablespoons
Yellow chilli powder - a pinch (optional)
Turmeric powder - ¼ teaspoon
Vegetable oil - 1 tablespoon
Salt - to taste
Green chilli chopped - 1

Mix all the ingredients. Apply on the rack of lamb and leave it aside in refrigerator, overnight marinating gives the best results.

For the sauce

Ingredients

1. Ghee - 50ml
2. Cardamom - 2
3. Cinnamon stick - 1
4. Cloves - 2
5. Tej patha (bayleaf) - 1
6. Sliced onions - 150gm
7. Ginger - 10gm
8. Garlic - 20gm
9. Turmeric Powder - ¼ teaspoon
10. Green chilli chopped - 2
11. Broiled crushed coriander seeds 1 tablespoon
12. Yellow chilli powder - a little, (for more spice)
13. Yoghurt - 50gm
14. Lamb bones - ½ kg
15. Lamb stock - ½ litre

Method

Heat ghee and add ingredients 2 to 5, leave for 1 minute.

Now add the sliced onion and cook on a medium flame until golden brown.

Now add the puree of ginger and garlic and cook for 3 minutes.

Add the lamb bones (or use lamb trimmings but not fat), cook until light brown

Now add ingredients 9 to 12, cook for 3 minutes

Now add the yoghurt and cook further for 3 minutes.

Now add the lamb stock, allow to boil and simmer for 30 mins until the stock has reduced to 1/3.

Add salt to taste.

Strain the sauce, keep aside.

Accompaniment – (Do it just before serving)

Baby Spinach 200 gm
Chopped Garlic ¼ teaspoon
Cumin whole a pinch
Oil 5ml
Salt a pinch

Heat oil in a pan, add cumin and chopped garlic, sauté for a min, add washed spinach and salt and toss in pan for one minute. Do not over cook.

To cook the lamb rack (Takes 16 mins in total)

Heat a heavy frying pan, add a teaspoon of oil. Arrange the rack on the hot pan and turn them until evenly coloured on all sides. Now leave the rack in a preheated oven (200 degrees C) for 7 to 8 mins (for medium done). Remove the lamb and allow to rest under warmer for 6 mins. (Cook for an extra 4 minutes for well done)

Cracked Wheat Pulao – Accompaniment – Optional

Cracked wheat 100 gm (soaked in water for 30 minutes)
Red pepper diced 25 gm
Yellow pepper diced 25 gm
Cumin whole ¼ teaspoon
Oil 20 ml
Salt ¼ teaspoon
Water 150 ml

1. Heat oil in a pan
2. Add the cumin and the peppers and sauté for 1 minute
3. Add the water and salt and allow to boil
4. Drain the water from the wheat and add it to boiling water, cook on a medium flame until most of the water has evaporated
5. Leave the pan in hot oven 180 degrees C for 5 minutes or until water has dried, keep aside

To serve:

Heat the sauce

Slice the lamb rack into 4

Saute the spinach

On a plate keep a mould of wheat pulao

Arrange the lamb rack around it

Pour the sauce around the lamb rack, place the sautéed spinach on top of the pulao