Kashmiri Gosht Chaamp

SAVORY

Jul 31

Lumina Lamb Loin, Garam Masala, Kashmiri Chile, Ginger, Garlic, Turmeric, Ghee

Chef Eric Valdez of Dhamaka | New York

“The lamb loin is marinated with garam masala, Kashmiri chile, and chickpea flour. The Kashmiri chile has a very smoky and spicy flavor that gives the dish a unique taste, and the chickpea flour gives it a little crunchy coating that pairs well with the tender lamb loin. This dish is usually cooked at home in Kashmir. It’s not a commercial product so we’re inspired to make a version of it so that a lot more people will experience the beauty of the dish.” — Chef Eric Valdez

INGREDIENTS

Garam Masala:
4 cups cumin seeds
2 cups coriander seeds
1 cup cloves
1 cup mace
1 cup green cardamom
1 cup black cardamom
1 cup ground cinnamon
1 cup bay leaves
1 cup black peppercorns
3 whole nutmeg
1 cup rose petals

Ginger Garlic Paste:
500 grams ginger
500 grams garlic
1 pint canola oil

Marinade:
1 quart mustard oil
4 cups chickpea flour
1 cup Kashmiri chile
2 tablespoons ground turmeric
Salt

To Assemble and Serve:
1 Lumina Farms boneless lamb loin, cap on
Ghee

METHOD

For the Garam Masala:
Heat oven to 350°F. Place spices on a sheet tray and roast until fragrant. Transfer spices to a blender and process until a fine powder is achieved. Transfer to an airtight container and reserve.

For the Ginger Garlic Paste:
In a blender, combine all ingredients until a fine paste is achieved. Set aside.

For the Marinade:
In a sauté pan over medium flame, heat oil. Stir in flour, chile, turmeric, 1 cup Garam Masala, and 2 cups Ginger Garlic Paste. Taste and adjust seasoning with salt. Transfer to an airtight container and reserve.

To Assemble and Serve:
Portion the lamb loin into 120 gram-pieces. Coat in Marinade and refrigerate 24 hours. The next day, heat a sizzle plate. Add a generous amount of ghee and sear lamb 30 seconds on each side. Apply the Masala mix on top. Let rest. Transfer lamb to a serving plate. Serve with green chutney and spiced onions.

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