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