|
Ingredients
|
Quantity
|
|
Rack lamb
|
2
|
|
Olive oil
|
to brush and baste braise dracks
|
|
For the first
marinade:
|
|
|
Chilli powder
|
2 tsp
|
|
Salt – for rubbing
|
30gms or to taste
|
|
Ginger paste
|
7 tsp
|
|
Garlic paste
|
3 ½ tsp
|
|
Red wine vinegar
|
½ cup
|
|
For the studding:
|
|
|
Cloves
|
12
|
|
Garlic cloves
|
12
|
|
Cinnamon stick
|
2
|
|
Black pepper corns
|
16
|
|
For the
braising:
|
|
|
Oil
|
for basting the legs
|
|
Fresh basil leaves
|
1 tbsp
|
|
Ginger
|
20gms
|
|
Green cardamom
|
5
|
|
Black cardamom
|
2
|
|
Bay leaves
|
3
|
|
Rose petals
|
12
|
|
Salt
|
to taste
|
|
For the second
marinade:
|
|
|
Curd – beaten
|
4 tbsp
|
|
Processed cheese – grated
|
60gms
|
|
Cream
|
¼ cup
|
|
Fresh basil leaves – chopped
|
1 ½ tsp
|
|
Mix for
the masala:
|
|
|
Coarse black pepper powder
|
¾ tsp
|
|
Amchur powder
|
½ tsp
|
|
Kasoori methi powdr
|
¼ tsp
|
|
Kebab cheeni (all spice) powder
|
¼ tsp
|
|
Rose petals powder
|
a pinch
|
|
Black salt
|
a generous pinch
|
|
For the
jackfruit:
|
|
|
Kathael (jackfruit)
|
600gms
|
|
Oil
|
|
|
Mix for
the marinade:
|
|
|
Lemon juice
|
2 tsp
|
|
Oil
|
2 tsp
|
|
Chilli powder
|
1 ½ tsp
|
|
Turmeric powder
|
1 tsp
|
|
Salt
|
to taste
|
|
Oil
|
for deep frying jackfruit and greasing the
roasting try
|
|
For the gravy:
|
|
|
Ghee
|
6 tbsp
|
|
Onion –grated
|
2
|
|
Garlic paste
|
3 ½ tsp
|
|
Ginger paste
|
2 ½ tsp
|
|
Coriander powder
|
2 tsp
|
|
Chilli powder
|
1 tsp
|
|
Turmeric powder
|
1 tsp
|
|
Curd
|
150gms
|
|
Fresh tomato puree
|
250ml
|
|
Fried onion paste
|
100gms
|
|
Salt
|
to taste
|
|
Vegetable stock
|
4 cups
|
|
Pandan (fragrant screwpine) leaves
|
6
|
|
Or
|
|
|
Basil leaves
|
25
|
|
Green cardamom powder
|
¾ tsp
|
|
Mace
|
¼ tsp
|
|
Saffron strands – soaked in lukewarm water and
crushed to a paste
|
a few strands
|
|
For the garnish:
|
|
|
Coriander leaves – chopped
|
15gms
|
To prepare
the first marinade: 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.
To prepare the second marinade: Put all the ingredients in a bowl
and whisk to mix well. Rub
the olive oil-coated racks with this marinade and refrigerate for
30 minutes. (Remove at least
10 minutes before cooking) Skewer the rack pieces right down
middle horizontally and as
close to the bone as possible.
To prepare
the kathael (jackfruit): Rub
hands with oil. Peel the jackfruit, cut into quarters, core and cut into four
cm chunks. Remove the seeds and keep aside. Rub the jackfruit cubes with the
marinade and reserve for 15 minutes. Heat oil in a kadai, add the jackfruit
pieces and deep fry over medium heat until light golden and done. Remove to an
absorbent paper to drain the excess fat.
To prepare
the gravy: Put curd, coriander
powder, chilli powder and turmeric powder in a bowl and whisk well. Clean, wash
and pat dry the pandan (or basil) leaves. Heat ghee in a pan and fry the onions
over medium heat until translucent. Add garlic paste and ginger paste. Stir-fry
until the onions are light brown. Remove the pan from heat, stir in the curd
mixture followed by tomato puree. Stir-fry after each addition until the ghee
floats on top. Add the fried onion paste and stir-fry well. Add stock, pandan
(or basil) leaves and salt. Bring to a boil. Lower the heat and simmer,
stirring occasionally, until reduced by half. When slightly cool, pass the
gravy through a fine mesh soup strainer into a separate pan. Bring to a boil, lower
the heat and simmer stirring occasionally until the gravy reaches thin sauce
consistency. Sprinkle cardamom powder and mace powder. Add saffron and adjust
the seasoning Arrange the fried jackfruit in a greased roasting tray, pour half
the gravy over and cook in the preheated oven (200o F) for about ten minutes.
Roast the racks in a moderately hot tandoor for about six minutes.
Remove, baste with olive oil and roast again for two minutes. Or, arrange leg
on mesh of charcoal grill, cover and roast over moderate heat for about eight
minutes, turning occasionally. Uncover, baste with oil and roast for two more
minutes, turning once.
Baste racks with butter, arrange on a carving platter, sprinkle
the masala over and serve hot.
