Sunday, September 19 2021

If the squares have not already been prepared, remove the skin and fat, leaving only a thin layer of fat on the meat.
Mix all the ingredients for the marinade together. Rub them on the lamb and let stand for 30 minutes.
To make the sauce, heat the oil in a large saucepan, add the whole spices and bay leaves and let them crackle. Add the tomatoes, onion, ginger, garlic and chili powder and cook for 4-5 minutes.
Add the broth or water and simmer over low heat for about 15 minutes, until the tomatoes are completely decomposed and the onion is tender.
Puree in a blender or food processor, then strain through a fine sieve into a clean saucepan. Bring back to a boil and simmer until the sauce thickens enough to coat the back of a wooden spoon.
Add salt, sugar and garam masala, then sprinkle with saffron and simmer 2-3 minutes. Adjust the seasoning if necessary.
Just before serving, incorporate the cream and finally finish the sauce by incorporating the cold butter.
To cook the lamb, heat the oil in a large, heavy-bottomed pan, then add the racks of lamb and sear over high heat until fully browned.
Transfer to a roasting pan and place in a preheated 200 ° C / 400 ° F / thermostat 6 oven.
Roast for 10-15 minutes, depending on how much you like your meat. Take out of the oven and let stand in a warm place for 5 minutes.
Divide the sauce among four serving plates, place the lamb on top and serve immediately.


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