Rack of Lamb Korma

Name: Rack of Lamb Korma
Yield: 4 Servings
Ingredients: 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

Author:

Jamie Geller Test Kitchens

Publish date:

May 4, 2010

4 ServingsServings

Ingredients

Korma Sauce

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

Preparation

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