Chettinad Lamb Masala

SAVORY

Sep 13

Lumina Lamb Rack, Tomato, Coconut Milk, Ginger, Garlic, Fried Curry Leaves

Chef Zubair Mohajir of Lilac Tiger | Chicago

INGREDIENTS

Lamb:
1 frenched rack Lumina lamb
1 cup garlic-ginger paste

Chettinad Spice Mix:
10 grams toasted black mustard seed
150 grams toasted poppy seed
100 grams toasted cumin seed
100 grams toasted coriander seed
10 grams toasted cardamom
30 grams toasted red chile flake
30 grams toasted dehydrated coconut flake
1 sprig curry leaves, toasted

To Assemble and Serve:
1 tablespoon canola oil
½ cup minced onion
½ cup minced garlic
½ cup minced ginger
¼ cup minced serrano chile
1 tomato, crushed
1 tablespoon butter
1 cup coconut milk
½ bunch cilantro
Kosher salt
Fried curry leaves
Fried onion

METHOD

For the Lamb:
On a work surface, coat lamb in garlic-ginger paste. Transfer lamb to an airtight container and refrigerate overnight. The next day, heat and prepare a grill. Grill lamb until charred on all sides. Set aside.

For the Chettinad Spice Mix:
In a spice grinder, process all ingredients until a coarse powder is achieved. Transfer to an airtight container and reserve.

To Assemble and Serve:
In a sauté pan over medium flame, heat oil. Add onion, garlic, ginger, and chile. Sauté until caramelized. Add tomato and 2 cups water. Cook 5 minutes, stirring occasionally, or until sauce is reduced by half. Stir in butter, coconut milk, and 2 tablespoons Chettinad Spice Mix. Bring mixture to a simmer. Cook additional 3 minutes. Stir in cilantro. Taste and adjust seasoning with salt. Add Lamb and stir until coated. Spoon mixture into a serving bowl and top with fried curry leaves and fried onion.

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