For Lamb chops Lamb Chops 1 rack Malt Vinegar 1 tbsp Salt to taste Hung curd ½ cup Heavy cream 2 tbsp. Oil 2 tbsp. Cashew paste 1 tbsp. Ginger garlic paste 1 tbsp. Garam masala 1 tsp. Roasted coriander powder 1 tsp. Roasted cumin powder 1 oz. Lemon juice 1 tbsp For baby glazed carrots Baby carrots 5 no Butter 1 tsp Nigella seeds ½ tsp Honey 1 tsp Lemon juice ¼ tsp Salt pinch For Mint Jelly fresh mint, firmly packed 2 cups ginger ¼ cup serrano chili 2-3 no water 2 cups freshly squeezed lemon juice 3 tbsp sugar 3 1/2 cups liquid pectin 3 ounces green food coloring 3-4 drops For Lamb chops Cut rack into indi vidual chops. Season wi th sal t and sprinkle wi th mal t vinegar. Set aside for 15 minutes. To a mi xing bowl and add hung curd, heavy cream, oi l , cashew paste, ginger garl ic paste, garam masala, roasted cumin, and coriander powder and form a smooth paste. Marinate lamb chops wi th thi s marinade and leave for 2 hours or overnight for best taste and tenderness. Serve wi th mint glaze. For baby glazed carrots Clean and blanch baby carrots and cut them in desi red shapes. Heat a pan add butter, when butter starts changing color add nigel la seeds and let them crackle. Add carrots and saute for a min, take off from the heat add honey, lemon juice and sal t. For Mint Jel ly Blend mint, ginger, serrano chi l i and the water in the jar of a blender unti l mint i s finel y chopped. Transfer to a saucepan; bring to a boi l . Remove from heat; let steep 45 minutes. Strain mi xture through a fine mesh sieve into bowl ; reserve l iquid ( 1 3/4 to 2 cups) . Di scard mint. Return l iquid to saucepan; add lemon juice and sugar. Bring to a boi l ; cook 5 minute. Add pectin, and return to a boi l ; cook 10 minute. Remove from heat; sti r in food coloring. Skim surface. Transfer to a large container; let cool completel y. Cover; let chi l l overnight. Transfer to a serving di sh, or store in refrigerator for up to 5 days. #FINEDININGINDIAN | 43 September 2019
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