Lamb chop with jackfruit gravy pt 1

4 servings

Ingredients

Quantity Ingredient
2 Rack kid/lamb
Olive oil to brush and baste braised
; racks
2 teaspoons Chilli powder; (10 g)
30 grams Salt or to taste; for rubbing
7 teaspoons Ginger paste; (35 g)
3½ teaspoon Garlic paste; (17 g)
½ cup Red wine vinegar; (120 ml)
12 Cloves
12 Flakes; (24 g) garlic
2 Sticks cinnamon; (5 cm)
16 Black peppercorns
Oil for basting the legs
1 tablespoon Tulsi; (fresh basil) leaves
; (15 g)
20 grams Ginger
5 Green cardamom
2 Black cardamom
3 Bay leaves
12 Rose petals
Salt to taste
4 tablespoons Curd; beaten (60 g)
60 grams Processed cheese; grated
¼ cup Cream; (60 ml)
1½ teaspoon Tulsi; (fresh basil)
; leaves, chopped (7
; g)
¾ teaspoon Coarse black pepper powder; (4 g)
½ teaspoon Amchur powder; (2 g)
¼ teaspoon Kasoori methi powder; (1 g)
¼ teaspoon Kebab cheeni; (allspice) powder (1
; g)
A pinch of rose petal powder
A generous pinch black salt
600 grams Kathael; (jackfruit)
Oil
2 teaspoons Lemon juice; (10 ml)
2 teaspoons Oil; (10 ml)
1½ teaspoon Chilli powder; (7 g)
1 teaspoon Turmeric powder; (5 g)
Salt to taste
Oil for deep frying jackfruit and
; greasing the roasting tray
6 tablespoons Ghee; (90 g)
2 Onions; grated (100 g)
3½ teaspoon Garlic paste; (17 g)
2½ teaspoon Ginger paste; (12 g)
2 teaspoons Coriander powder; (10 g)
1 teaspoon Chilli powder; (5 g)
1 teaspoon Turmeric powder; (5 g)
150 grams Curd
250 millilitres Fresh tomato puree
100 grams Fried onion paste
Salt to taste
4 cups Clear vegetable stock; (960 ml)
6 Pandan; (fragrant screwpine)
; leaves (or 25 basil
; leaves)
¾ teaspoon Green cardamom powder; (4 g)
¼ teaspoon Mace; (1 g)
A few strands saffron; soaked in lukewarm
; water and crushed
; to a paste
15 grams Coriander leaves; chopped

Directions

FOR THE FIRST MARINATION

FOR THE STUDDING

FOR THE BRAISING

FOR THE SECOND MARINATION

MIX FOR THE MASALA

FOR THE JACKFRUIT

MIX FOR THE MARINATION

FOR THE GRAVY

FOR THE GARNISH

To prepare the first marination: FORCEFULLY rub - as in massage - the kid/lamb racks with chilli powder. Repeat the process with salt, garlic paste, ginger paste and finally with vinegar. (Each of these ingredients is to be rubbed separately, and not as mixture). Refrigerate for 30 minutes.

For the studding, using a cooking needle stud the fleshiest meat of the racks with garlic flakes and the spices.

For the braising, rub the racks with oil, arrange in a roasting tray, add the remaining ingredients and enough water to cover the racks. Braise in a preheated oven (400o F) until the liquor begins to boil. Lower the oven temperature to 150o F and braise for two-and-a-half hours. Remove and discard the liquor. Brush the racks with olive oil and keep aside.

continued in part 2

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