“Lamb Barra Kebab, meaning ‘best end chops’, is a delicately spiced dish, cooked in a griddle pan, and meant to fall off the bone. A paste is created with yogurt and spices which should fully cover the lamb chops. Allowing the chops to marinate overnight produces the best results as they become more succulent and easier to cook. Kashmiri chilli powder is a natural colorant and gives the chops a deep burnt orange colour. Serve with mooli salad as a main dish or as part of a selection of mains.” Karam Sethi, gymkhanalondon.co.uk.
- 8 bone lamb rack (cut into 3 pieces)
- Ginger & garlic paste 25g
- Crushed ginger 20g
- 1 crushed onion
- Salt 10g
- Garam masala 5g
- Dried fenugreek leaves (crushed and sieved) 2g
- Mustard oil 25g
- Greek yogurt 30g
- Kashmiri chilli powder 70g
- Lemon juice 10g
- Royal cumin seed 15g
- Julienne radish 50g
- English mustard 10g
- Dijon mustard 10g
- Whole grain mustard 10g
- Chopped fresh coriander 5g
- 1 wild mustard leaf
Cut the 8 bone lamb rack into 3 pieces, remove the fat and flatten the rack using a meat hammer. Then add, ginger & garlic paste, crushed ginger, crushed onion, salt and lemon juice. Set aside and let marinate for at least 1 hour.
Then add the mustard oil, Greek yogurt, fenugreek leaves, garam masala, Kashmiri chili powder and cover the lamb chops in the spice mixture.
Cook the lamb chops in a griddle pan on high heat for 4 minutes on each side and then rest under foil for 5 minutes.
For the garnish, in a bowl mix together the julienne radish, English mustard, Dijon and whole grain mustard with the chopped fresh coriander and wild mustard leaf.
After the lamb chops have cooled, serve with the garnish of Mooli salad.
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