Ingredients Jump to Instructions ↓

  1. 4 - lamb rib

  2. Coconut oil to brush and baste braised

  3. Lamb

  4. For The First Marinade

  5. 2 teaspoons 10ml Chile powder

  6. Salt to rub

  7. 8 teaspoons 40ml Ginger paste - strained

  8. 4 teaspoons 20ml Garlic paste - strained

  9. 1/2 cup 118ml Toddy vinegar

  10. For The Studding

  11. 12 Cloves

  12. 12 Garlic

  13. 4 Cinnamon )

  14. 16 Black peppercorns

  15. For The Braising

  16. Oil to baste the legs

  17. 20 Ginger

  18. 24 Curry leaves

  19. 5 Green cardamom

  20. Salt to taste

  21. For The Second Marinade

  22. 60 Yogurt - beaten

  23. 60 Processed cheese - grated

  24. 1/4 cup 59ml Cream

  25. 60 Green peppercorns

  26. 30 Pachchamanga/kairi - (raw mangoes)

  27. 6 Green chiles - slit, deseeded and chopped

  28. 7 1/2 Mint leaves - chopped

  29. 5 Coriander leaves - chopped

  30. For The Masala

  31. 3/4 teaspoon 3.8ml Fresh black pepper powder

  32. 1/2 teaspoon 2 1/2ml Amchur - (mango) powder

  33. 1/4 teaspoon 1 1/3ml Kasoori methi - (fenugreek) powder

  34. 1/4 teaspoon 1 1/3ml Kebab cheeni - (allspice) powde

  35. A generous pinch of black salt

Instructions Jump to Ingredients ↑

  1. For the first marinade: Forcefully rub - as in massage - the kid/lamb racks with chile powder. Repeat the process with salt, then with garlic paste, ginger paste and finally with vinegar. (Each of these ingredients should be rubbed separately and not as mixture). Refrigerate for 30 minutes.

  2. For the studding: Using a cooking needle, stud the fleshiest meat of the rack with garlic flakes and the whole garam masala.

  3. For the braising: Rub the racks with oil and arrange in a roasting tray. Add the remaining ingredients and enough water to cover the racks. Braise in a pre-heated oven (400o F) until the liquor begins to boil. Reduce the oven temperature to 150o F and braise for two-and-a-half hours. Remove and discard the liquor. Brush the racks with coconut oil and keep aside.

  4. For the second marinade: Wash green peppercorns and pat dry. (If using canned green peppercorns, drain the brine and pat dry.) Put all the ingredients, except yogurt, cheese and cream, in a blender and grind to obtain a smooth paste. Mix in the whisked yogurt. Remove and pass through a fine muslin cloth or a fine mesh soup strainer into the bowl. Add cheese and cream and whisk to mix well. Rub the coconut oil-coated racks with this marinade and refrigerate for 30 minutes. (Remove from the refrigerator at least 10 minutes before cooking). Mix all the masala ingredients in a bowl and keep aside.

  5. The skewering: Skewer right down middle horizontally and as close to bone as possible. Pre-heat the oven at 250o F. Roast in a moderately hot tandoor for five to six minutes. Remove, baste with olive oil and roast again for two minutes. Or, arrange leg on a mesh of charcoal grill, cover the grill and roast over moderate heat for seven to eight minutes, turning occasionally. Uncover, baste with cooking oil and roast again for two more minutes, turning once. Alternatively, arrange leg on a greased roasting tray and put in a pre-heated oven for eight minutes, turning occasionally. Baste with oil and roast again for three more minutes, turning once. Remove.

  6. Baste racks with butter, arrange on carving platter. Sprinkle the mixed masala over the racks. Serve hot.


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