INGREDIENTS

INSTRUCTIONS

To prepare the second marination: Put all the ingredients in a bowl
and whisk to mix well. Rub the olive oil-coated racks with this
marinade and refrigerate for 30 minutes. (Remove at least 10 minutes
before cooking) Skewer the rack pieces right down middle horizontally
and as close to the bone as possible.  To prepare the kathael
(jackfruit): Rub hands with oil. Peel the  jackfruit, cut into
quarters, core and cut into four cm chunks.  Remove the seeds and keep
aside. Rub the jackfruit cubes with the  marinade and reserve for 15
minutes. Heat oil in a kadai, add the  jackfruit pieces and deep fry
over medium heat until light golden and  done. Remove to an absorbent
paper to drain the excess fat.  To prepare the gravy: Put curd,
coriander powder, chilli powder and  turmeric powder in a bowl and
whisk well. Clean, wash and pat dry the  pandan (or basil) leaves. Heat
ghee in a pan and fry the onions over  medium heat until translucent.
Add garlic paste and ginger paste.  Stir-fry until the onions are light
brown. Remove the pan from heat,  stir in the curd mixture followed by
tomato puree. Stir-fry after  each addition until the ghee floats on
top. Add the fried onion paste  and stir-fry well. Add stock, pandan
(or basil) leaves and salt.  Bring to a boil. Lower the heat and
simmer, stirring occasionally,  until reduced by half. When slightly
cool, pass the gravy through a  fine mesh soup strainer into a separate
pan. Bring to a boil, lower  the heat and simmer stirring occasionally
until the gravy reaches  thin sauce consistency. Sprinkle cardamom
powder and mace powder. Add  saffron and adjust the seasoning Arrange
the fried jackfruit in a  greased roasting tray, pour half the gravy
over and cook in the  preheated oven (200o F) for about ten minutes.
Roast the racks in a moderately hot tandoor for about six minutes.
Remove, baste with olive oil and roast again for two minutes. Or,
arrange leg on mesh of charcoal grill, cover and roast over moderate
heat for about eight minutes, turning occasionally. Uncover, baste
with oil and roast for two more minutes, turning once.  Baste racks
with butter, arrange on a carving platter, sprinkle the  masala over
and serve hot.  Converted by MC_Buster.  NOTES : Grilled chops in
jackfruit gravy  Converted by MM_Buster v2.0l.

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