About the Dish
A luxurious taste of French rack fat, full of dairy, cashew nuts and spices, for your table.
Ingredients
- 8 French rack lamb chops
- 2 Cloves garlic
- 2 Cloves ginger
- 0.5 Onion A
- 1.5 Onion B
- 50g Cashew nut powder
- 2tbsp Poppy seeds
- 4tbsp Coriander powder
- 1tsp Garam masala
- 1tsp Green cardamom powder
- 1tsp Cinnamon powder
- 250g Yoghurt
- 150g Butter
- 200ml Hot water
- Salt to taste
- *Topping: coriander leaves
Directions
-
1
Grate the garlic and ginger. Place the lamb chops in a bowl, add the garlic, ginger and half a teaspoon of salt, marinate and keep in the fridge for 2 hours. Cut onion A into chunks and onion B into slices. Powder the cashew nuts using a milling machine.
-
2
Add the yoghurt, onion A, cashew nuts, poppy seeds, coriander powder, garam masala, cardamom and cinnamon to a blender and blend until a paste is formed.
-
3
Heat the butter in a frying pan over medium heat, add the onions B and fry until golden brown. When golden brown, add the lamb from 1.
-
4
When the lamb is cooked through, add the paste from 2 and fry for 3 minutes, then add 200 ml of hot water. Bring to a simmer, cover and cook on a low heat for 40 minutes. (Open the lid occasionally and scrape the meat from the bottom of the pan with a wooden spatula.)
-
5
When the meat is cooked, adjust the salt and season to taste. Sprinkle with coriander leaves as a topping.