Rack of Lamb Korma

Korma Sauce

• 1/2 cup c. vegetable oil, divided
• 2 teaspoons Tsp. Kosher Salt
• 2 teaspoons tsp. black pepper
• 1 teaspoon tsp. paprika
• 1 teaspoon cumin
• 1 teaspoon mustard powder
• 2 racks of lamb, 8 chops each; fat trimmed, but not frenched Korma Sauce
• 1/2 cup c. vegetable oil
• 2 cups c. sliced shallots
• 1/2 cup c. grated gingerroot
• 1 teaspoon tsp. garam masala
• 1/4 cumin
• 3 green cardamom pods
• 1/2 tsp. black pepper, freshly cracked
• 2 whole cloves
• 1/2 teaspoon tsp. chili powder
• 1/2 cup water
• 12 oz. (3/4 cup) canned coconut milk
• 1/2 cup c. California raisin paste*
• 1 tablespoon tbsp. kosher salt
• 1 teaspoon tsp. lemon juice

Lamb Marinade

• Combine 1/4 cup oil with spices and rub all over lamb. Allow to marinate in self-sealing plastic bag in refrigerator overnight.

• At least one day in advance, heat 1/2 cup vegetable oil in saucepan and sauté shallots and gingerroot. Reduce heat to medium.
• Combine spices with shallots and ginger; mix well. Continue to cook about 10 to 12 minutes. Stir in water, coconut milk and raisin paste; heat and simmer for 15 minutes more. Turn into blender and purée. Cool.

• Preheat oven to 400°F. Drain lamb, discarding marinade. Heat remaining 1/4 cup oil in heavy pan and sear lamb. Transfer to oven and roast at 400°F for 15 minutes until medium (160°F).

• When lamb is done, let stand for 10 to 15 minutes. Reheat sauce over low heat to slow bubble; finish with salt and lemon juice. Slice lamb and arrange on serving platter. Spoon Korma Sauce over all. Serve with Indian Buttered Rice (Nasi Biryani) and Malaysian Pickles (Achar).