Rack Of Lamb Curry

Ingredients (Part 1: Marinade)

• 800g to 1kg Lamb rack, frenched (with bones)
• 4 tbsp Hung Kurd / Greek yoghurt (sugar-free)
• 2 tbsp or 30g Ginger and garlic, grated into a paste
• ¾ tsp salt
• ½ tsp turmeric root powder
• ½ tsp red chilli powder

Ingredients (Part 2: Curry)

• Oil/Ghee
• 5 pods Green Cardamom
• 1 stick (5-6cm) Cinnamon
• 1 Medium onion (chopped)
• ½ cup Tomato puree (about 2 tomatoes)
• 2-4 green chilli
• 3 tsp Garam masala
• 1 cup water
• 1 tsp salt
• 15 curry leaves
• (Garnish) Coriander leaves

Instructions (Part 1: Marinade)

1. Mix all the ingredients together to create a marinade.
2. Ensure that the lamb has been trimmed and frenched
3. Marinate the lamb and let it sit in the chiller for at least 30 minutes up to 2 hours.
4. Take the lamb out of the chiller about 30 minutes before cooking it.

Instructions (Part 2: Curry)

1. Heat up oil in your pan or clay pot.
2. Add in half the curry leaves, cardamom, and cinnamon, and sauté for about 2 minutes until fragrant.
3. Add onions, chilli, and salt. Sauté until they are caramelized and turn golden brown, approximately 7-8 minutes.
4. Add the tomato puree and simmer over a small flame for about 10 minutes, until it turns into a paste and gets oily on the sides.
5. Now on high heat, add in the lamb with the marinade and sauté with the curry paste.
6. Add the water and bring it to a boil and let it boil for about 2 minutes, then close the lid and lower the flame and let it simmer for about 20-30 minutes. Check it once in a while to make sure it doesn’t get dry, add water if necessary.
7. Once it’s done, add the remainder of the curry leaves and garam masala and stir through. Let it simmer for 3 minutes.

Tip!

Best enjoyed with Turmeric Cauliflower Rice or some warm Coconut Naan.