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ginger paste garlic coriander seeds cumin seeds black cumin seeds black cardamom pods cayenne coarse kosher rack of lamb mustard oil fresh Garam Masala
Viewed: 53 - Published at: 9 years agoIngredients
- 2 tablespoons Ginger Paste
- 1 tablespoon Garlic Paste
- 2 teaspoons coriander seeds, ground
- 1 teaspoon cumin seeds, ground
- 1 teaspoon black cumin seeds, ground
- Seeds from 2 black cardamom pods, ground
- 1 teaspoon cayenne (ground red pepper)
- 1 teaspoon coarse kosher or sea salt
- 1 pound rack of lamb (from ribs), cut into chops
- 2 tablespoons mustard oil or canola oil
- 1 cup half and half
- 1/2 cup chopped fresh or (thawed) frozen fenugreek leaves; or 1/4 cup dried fenugreek leaves, soaked in a bowl of water and skimmed off before use (see Notes)
- 1/2 teaspoon Kashmiri Garam Masala
Method
- Thoroughly combine the Ginger Paste, Garlic Paste, coriander, both kinds of cumin, cardamom, cayenne, and 1/2 teaspoon of the salt in a small bowl, stirring to make a moist (and potent) rub.
- Coat the lamb chops with this rub and refrigerate, covered, for at least 30 minutes or as long as overnight.
- Heat the oil in a large skillet over medium-high heat.
- Add the lamb chops, rub and all, to the hot oil and sear each side until browned, about 2 minutes per side.
- Transfer the chops to a serving platter.
- Pour the half-and-half into the skillet and bring to a simmer, scraping the bottom of the pan to release any browned bits of rub.
- Add the fenugreek leaves, garam masala, and the remaining 1/2 teaspoon salt.
- Simmer, uncovered, stirring occasionally, until the sauce thickens, 2 to 4 minutes.
- Pour the sauce over the chops, and serve.
