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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