Title: Lamb Chop with Jackfruit Gravy Pt 1
Categories: Femina, Meat, Femina1
Yield: 4 servings

2 Rack kid/lamb
Olive oil to brush and baste
-braised
; racks

--------------------------FOR THE FIRST MARINATION--------------------------
2 ts Chilli powder; (10 g)
30 g Salt or to taste; for
-rubbing
7 ts Ginger paste; (35 g)
3 1/2 ts Garlic paste; (17 g)
1/2 c 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 tb Tulsi; (fresh basil) leaves
; (15 g)
20 g Ginger
5 Green cardamom
2 Black cardamom
3 Bay leaves
12 Rose petals
Salt to taste

-------------------------FOR THE SECOND MARINATION-------------------------
4 tb Curd; beaten (60 g)
60 g Processed cheese; grated
1/4 c Cream; (60 ml)
1 1/2 ts Tulsi; (fresh basil)
; leaves, chopped (7
; g)

-----------------------------MIX FOR THE MASALA-----------------------------
3/4 ts Coarse black pepper powder;
-(4 g)
1/2 ts Amchur powder; (2 g)
1/4 ts Kasoori methi powder; (1 g)
1/4 ts Kebab cheeni; (allspice)
-powder (1
; g)
A pinch of rose petal powder
A generous pinch black salt

-----------------------------FOR THE JACKFRUIT-----------------------------
600 g Kathael; (jackfruit)
Oil

---------------------------MIX FOR THE MARINATION---------------------------
2 ts Lemon juice; (10 ml)
2 ts Oil; (10 ml)
1 1/2 ts Chilli powder; (7 g)
1 ts Turmeric powder; (5 g)
Salt to taste
Oil for deep frying
-jackfruit and
; greasing the roasting tray

-------------------------------FOR THE GRAVY-------------------------------
6 tb Ghee; (90 g)
2 Onions; grated (100 g)
3 1/2 ts Garlic paste; (17 g)
2 1/2 ts Ginger paste; (12 g)
2 ts Coriander powder; (10 g)
1 ts Chilli powder; (5 g)
1 ts Turmeric powder; (5 g)
150 g Curd
250 ml Fresh tomato puree
100 g Fried onion paste
Salt to taste
4 c Clear vegetable stock; (960
-ml)
6 Pandan; (fragrant screwpine)
; leaves (or 25 basil
; leaves)
3/4 ts Green cardamom powder; (4 g)
1/4 ts Mace; (1 g)
A few strands saffron;
-soaked in lukewarm
; water and crushed
; to a paste

------------------------------FOR THE GARNISH------------------------------
15 g Coriander leaves; chopped

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