Kashmiri Rack of Lamb Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| 4 tbsp Patak's Rogan Josh Paste | ||
| Plain low fat greek yogurt | 2 Tablespoon | |
| Black peppercorns | 1 Teaspoon, crushed | |
| 1 tbsp Mint sauce | ||
| 1.2kg Lean rack of lamb | ||
| Salt | 1 Teaspoon | |
| 1 Large potato, peeled, coarsely grated | ||
| Onion | 1 Medium, sliced | |
| Oil | 2 Cup (16 tbs) (For frying) | |
| Cumin seeds | 1 Teaspoon | |
| Garlic | 2 Clove (5gm), sliced | |
Directions
For a marinade, mix 1 tbsp oil, the Patak's paste, yogurt, crushed pepper and mint sauce in a bowl.
Smear this marinade onto the lamb.
Cover it with foil and refrigerate for at least 2 hours.
Take the lamb out of the fridge; rest for 30 minutes.
Preheat the oven to 200ºC/ gas 6.
Roast the lamb for 25 minutes.
Uncover and baste it with the marinade.
Cover and cook for 10 minutes more.
Add a pinch of salt to 200ml cold water; soak the potato for 5 minutes.
Remove the potato and squeeze out the moisture.
Sprinkle the remaining salt onto the onion; leave for 5 minutes, then squeeze out any moisture drawn out by the salt.
Heat the oil for deep-frying; add the potato and fry until golden brown.
Remove from the pan with a slotted spoon and drain on kitchen paper.
Repeat the process with the salted onions.
Heat the remaining 1 tbsp oil in a frying pan.
Add the cumin seeds; when they begin to crackle, add the garlic.
Cook until lightly brown.
Pour this over the cooked lamb and immediately garnish with the fried onions and potato straws.
Serve with Patak's naan bread and a cool pomegranate and red onion raita.
Smear this marinade onto the lamb.
Cover it with foil and refrigerate for at least 2 hours.
Take the lamb out of the fridge; rest for 30 minutes.
Preheat the oven to 200ºC/ gas 6.
Roast the lamb for 25 minutes.
Uncover and baste it with the marinade.
Cover and cook for 10 minutes more.
Add a pinch of salt to 200ml cold water; soak the potato for 5 minutes.
Remove the potato and squeeze out the moisture.
Sprinkle the remaining salt onto the onion; leave for 5 minutes, then squeeze out any moisture drawn out by the salt.
Heat the oil for deep-frying; add the potato and fry until golden brown.
Remove from the pan with a slotted spoon and drain on kitchen paper.
Repeat the process with the salted onions.
Heat the remaining 1 tbsp oil in a frying pan.
Add the cumin seeds; when they begin to crackle, add the garlic.
Cook until lightly brown.
Pour this over the cooked lamb and immediately garnish with the fried onions and potato straws.
Serve with Patak's naan bread and a cool pomegranate and red onion raita.
Chef
