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Lamb Chop with Jackfruit Gravy Pt 1
Zutaten für 4 Portionen	Menge anpassen
die Zutaten:
2	Rack kid/lamb
	Olive oil to brush and baste braised
	Racks
For The First Marination
2 Teelöffel	Chilli powder; (10 g)
30 Gramm	Salt or to taste; for rubbing
7 Teelöffel	Ginger paste; (35 g)
3 1/2 Teelöffel	Garlic paste; (17 g)
1/2 Tasse	Red wine vinegar; (120 ml)
For The Studding
12	cloves
12	Flakes; (24 g) garlic
2	Sticks cinnamon; (5 cm)
16	black peppercorns
For The Braising
	Oil for basting the legs
1 Esslöffel	Tulsi; (fresh basil) leaves
	(15 g)
20 Gramm	ginger
5	cardamom green
2	cardamom black
3	bay leaves
12	Rose petals
	salt
For The Second Marination
4 Esslöffel	Curd; beaten (60 g)
60 Gramm	processed cheese grated
1/4 Tasse	Cream; (60 ml)
1 1/2 Teelöffel	Tulsi; (fresh basil)
	Leaves, chopped (7
	G)
Mix For The Masala
3/4 Teelöffel	Coarse black pepper powder; (4 g)
1/2 Teelöffel	Amchur powder; (2 g)
1/4 Teelöffel	Kasoori methi powder; (1 g)
1/4 Teelöffel	Kebab cheeni; (allspice) powder (1
	G)
	A pinch of rose petal powder
	A generous pinch black salt
For The Jackfruit
600 Gramm	Kathael; (jackfruit)
	oil
Mix For The Marination
2 Teelöffel	Lemon juice; (10 ml)
2 Teelöffel	Oil; (10 ml)
1 1/2 Teelöffel	Chilli powder; (7 g)
1 Teelöffel	Turmeric powder; (5 g)
	salt
	Oil for deep frying jackfruit and
	Greasing the roasting tray
For The Gravy
6 Esslöffel	Ghee; (90 g)
2	Onions; grated (100 g)
3 1/2 Teelöffel	Garlic paste; (17 g)
2 1/2 Teelöffel	Ginger paste; (12 g)
2 Teelöffel	Coriander powder; (10 g)
1 Teelöffel	Chilli powder; (5 g)
1 Teelöffel	Turmeric powder; (5 g)
150 Gramm	Curd
250 Milliliter	Tomato puree fresh
100 Gramm	Fried onion paste
	salt
4 Tasse	Clear vegetable stock; (960 ml)
6	Pandan; (fragrant screwpine)
	Leaves (or 25 basil
	Leaves)
3/4 Teelöffel	Green cardamom powder; (4 g)
1/4 Teelöffel	Mace; (1 g)
	A few strands saffron; soaked in lukewarm
	Water and crushed
	To a paste
Garnish
15 Gramm	Coriander leaves chopped
die Zubereitung:
To prepare the first marination: Forcefully rub - as in massage - the kid/lamb racks with chilli powder. Repeat the process with salt, garlic paste, ginger paste and finally with vinegar. (Each of these ingredients is to be rubbed separately, and not as mixture). Refrigerate for 30 minutes. For the studding, using a cooking needle stud the fleshiest meat of the racks with garlic flakes and the spices. For the braising, rub the racks with oil, arrange in a roasting tray, add the remaining ingredients and enough water to cover the racks. Braise in a preheated oven (400o F) until the liquor begins to boil. Lower the oven temperature to 150o F and braise for two-and-a-half hours. Remove and discard the liquor. Brush the racks with olive oil and keep aside. continued in part 2

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