Char grilled rack of lamb with cucumber “raita”

Chargrilled rack of lamb         

Raita is yogurt based and used as a sauce or dip.

The mixture is served chilled, raita has a cooling effect on the palate which foils spicy dishes

Lamb Masala

  • Sliced Lamb Rack 10-12 pcs
  • Shallots 3 nos
  • Onion, white 2 nos
  • Garlic 1 nos
  • Ginger 60gm
  • Tomato Paste 3 tbsp
  • Tomato Coulis 4 tbsp
  • Cumin Powder 1 tbsp
  • Fennel Powder 1 tbsp
  • Chili Powder 2 tbsp
  • Curry Powder 4 tbsp
  • Coriander Leaf 200gm
  • Cinnamon Powder 1 tsp
  • Cardamom Pod 1 tsp
  • Star Anise 3 pcs
  • Cloves 1 tsp
  • Tomato, fresh 1 no
  • Salt and Pepper to Taste

Method:

  1. In a pot, heat the oil and fry the sliced shallots, onion, garlic and ginger until fragrant. Then put in the tomato coulis and tomato paste.
  2. Add all the other ingredients and fry until all the spices are cooked and the oil has split from the spices.
  3. Season with salt and pepper, let it cool & then rub the spices on the lamb rack
  4. Grill the lamb rack to a medium rare doneness or until its your preferred degree
  5. Serve with cucumber raita on the side or on top.

Cucumber Raita

  • Yogurt 500Gm
  • Cucumber 1 no
  • Tomato 2 no
  • Onion ½ no
  • Cumin Powder ½ tsp
  • Fennel Powder ½ tsp
  • Lemon, juice 1 no
  • Coriander Leaf 100 gm
  • Salt, Pepper and Sugar To Taste

Method:

  1. In a bowl, add the yogurt, diced cucumber, diced tomato, diced onion and mix well. In a pan fry the cumin powder and the fennel powder without oil until fragrant. Crush with mortar and mix into the yogurt mixture.
  2. Season with lemon juice, salt and pepper.
  3. Lastly add the chopped coriander leaf.

Notes:

One of our best friends Chef Bob (Chef De Cuisine from Kanpei Restaurant & Bar) has donated this recipe for us to share and I have to say that it looks fantastic. The textures and flavors burst in your mouth and leave you wanting more. The cucumber raita is just the ticket to cool off the highly spiced lamb rack and the contrast is great, I should know as I had it for lunch today….thanks Chef Bob!

Happy Cooking!