- 4 ServingsServings
- 1/2 cup c. vegetable oil, divided
- 2 teaspoon Tsp. Kosher Salt
- 2 teaspoon 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 cup 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
- 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).
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