RackOfLambKormaWithNasiBiryani

Rack of Lamb Korma

Submitted by: Alex Ong

Rack of lamb with a raisin-based Korma sauce spooned on top. It's great with Indian Buttered Rice and Malaysian Pickles.

Details

INGREDIENTS

    Lamb

    • 1/4 cup vegetable oil, divided
    • 2 teaspoons kosher salt
    • 2 teaspoons black pepper
    • 1 teaspoon paprika
    • 1 teaspoon cumin
    • 1 teaspoon mustard powder
    • 2 racks of lamb, 8 chops each; fat trimmed, but not frenched

    Korma Sauce

    • 1/4 cup vegetable oil
    • 2 cups sliced shallots
    • 1/2 cup grated gingerroot
    • 1 teaspoon garam masala
    • 1/4 teaspoon cumin
    • 3 green cardamom pods
    • 1/2 teaspoon black pepper, freshly cracked
    • 2 whole cloves
    • 1/2 teaspoon chili powder
    • 1/2 cup water
    • 12 fluid ounce (3/4 cup) canned coconut milk
    • 1/2 cup California raisin paste*
    • 1 tablespoon kosher salt
    • 1 teaspoon lemon juice

    PROCEDURE

    Lamb Marinade

    Combine 1/4 cup oil with spices and rub all over lamb. Allow to marinate in self-sealing plastic bag in refrigerator overnight.

    Korma Sauce

    At least one day in advance, heat 1/4 cup vegetable oil in saucepan and sauté shallots and gingerroot. Reduce heat to medium. In another pan, mix and toast spices for about 10 minutes over low heat. Combine spices with shallots and ginger; mix well. Continue to cook about 10 to 12 minutes. Stir in water, coconut milk and raisin paste; heat and simmer for 15 minutes more. Turn into blender and purée. Cool.

    Lamb

    Preheat oven to 400°F. Drain lamb, discarding marinade. Heat remaining 1/4 cup oil in heavy pan and sear lamb. Transfer to oven and roast at 400°F for 15 minutes until medium (160°F).

    To Serve

    When lamb is done, let stand for 10 to 15 minutes. Reheat sauce over low heat to slow bubble; finish with salt and lemon juice. Slice lamb and arrange on serving platter. Spoon Korma Sauce over all. Serve with Indian Buttered Rice (Nasi Biryani) and Malaysian Pickles (Achar).

    Note: Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own paste, grind or process in a food processor California raisins equal to twice the amount of paste (1 cup natural raisins) until very finely chopped and smooth.

    Nutrition Facts Per Serving

    Calories 870 (76% from fat); Total Fat 74g (sat 31g, mono 30g, poly 8g, trans 0g ); Cholesterol 165mg; Protein 38g; Carbohydrate 16g; (Dietary Fiber 2g; Sugars 12g; ); Iron 5mg; Sodium 1310mg; Calcium 62mg; Potassium 727mg

    This recipe is found in the following categories:

    Comment on the Recipe

    Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.