Name: Lamb Chop with Jackfruit Gravy Pt 1
Ingredients: 2 Rack kid/lamb; Olive oil to brush and baste braised; ; racks; 2 ts Chilli powder; (10 g); 30 g Salt or to taste; for rubbing; 7 ts Ginger paste; (35 g); 3 1/2 ts Garlic paste; (17 g); 1/2 c 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 tb Tulsi; (fresh basil) leaves; ; (15 g); 20 g Ginger; 5 Green cardamom; 2 Black cardamom; 3 Bay leaves; 12 Rose petals; Salt to taste; 4 tb Curd; beaten (60 g); 60 g Processed cheese; grated; 1/4 c Cream; (60 ml); 1 1/2 ts Tulsi; (fresh basil); ; leaves, chopped (7; ; g); 3/4 ts Coarse black pepper powder; (4 g); 1/2 ts Amchur powder; (2 g); 1/4 ts Kasoori methi powder; (1 g)

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Fruits, Vegetables		Femina, Meat, Femina1	4	servings

INGREDIENTS

2		Rack kid/lamb
		Olive oil to brush and baste braised
		; racks
2	ts	Chilli powder; (10 g)
30	g	Salt or to taste; for rubbing
7	ts	Ginger paste; (35 g)
3 1/2	ts	Garlic paste; (17 g)
1/2	c	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	tb	Tulsi; (fresh basil) leaves
		; (15 g)
20	g	Ginger
5		Green cardamom
2		Black cardamom
3		Bay leaves
12		Rose petals
		Salt to taste
4	tb	Curd; beaten (60 g)
60	g	Processed cheese; grated
1/4	c	Cream; (60 ml)
1 1/2	ts	Tulsi; (fresh basil)
		; leaves, chopped (7
		; g)
3/4	ts	Coarse black pepper powder; (4 g)
1/2	ts	Amchur powder; (2 g)
1/4	ts	Kasoori methi powder; (1 g)
1/4	ts	Kebab cheeni; (allspice) powder (1
		; g)
		A pinch of rose petal powder
		A generous pinch black salt
600	g	Kathael; (jackfruit)
		Oil
2	ts	Lemon juice; (10 ml)
2	ts	Oil; (10 ml)
1 1/2	ts	Chilli powder; (7 g)
1	ts	Turmeric powder; (5 g)
		Salt to taste
		Oil for deep frying jackfruit and
		; greasing the roasting tray
6	tb	Ghee; (90 g)
2		Onions; grated (100 g)
3 1/2	ts	Garlic paste; (17 g)
2 1/2	ts	Ginger paste; (12 g)
2	ts	Coriander powder; (10 g)
1	ts	Chilli powder; (5 g)
1	ts	Turmeric powder; (5 g)
150	g	Curd
250	ml	Fresh tomato puree
100	g	Fried onion paste
		Salt to taste
4	c	Clear vegetable stock; (960 ml)
6		Pandan; (fragrant screwpine)
		; leaves (or 25 basil
		; leaves)
3/4	ts	Green cardamom powder; (4 g)
1/4	ts	Mace; (1 g)
		A few strands saffron; soaked in lukewarm
		; water and crushed
		; to a paste
15	g	Coriander leaves; chopped

INSTRUCTIONS

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

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