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Rack of Lamb Korma

 

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Rack of Lamb Korma
 

 

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Recipe

Rack of Lamb Korma

Times

  • Ready Time : 0 min

Servings

4

Ingredients

    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

    Directions

    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.

    Korma Sauce

    • 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.

    Lamb

    • 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).

    To Serve:

    • 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).
    Note: Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own paste, grind or process in a food processor California raisins equal to twice the amount of paste (1 cup natural raisins) until very finely chopped and smooth.Nutrition Information (per serving)Calories 870(76% from fat); Total Fat 74g (sat 31g, mono 30g, poly 8g); Cholesterol 165mg; Protein 38g; Carbohydrates 16g; Fiber 2g; Iron 5mg; Sodium 1310mg; Calcium 62mg

    Source: Chef Alex Ong and California Raisin Marketing Board

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