This recipe calls for Rogan Josh Spice Paste
Our authentic blend of aromatic spices including paprika, fennel, coriander and cloves for a beautifully balanced Rogan Josh dish.
Spiced Kashmiri Rack of Lamb
This is one that is sure to impress at dinner parties or even just for a special weekend meal. The succulent and juicy lamb tastes fantastic with the tantalising mariande of Rogan Josh Spice Paste, black pepper and mint. Another great way to bring the wonderful spices of India to a classic British restaurant favourite.
Ingredients
Serves 4 people
- 1.2kg lean rack of lamb
For the Marinade:
- 1 tbsp vegetable oil
- 4 tbsp Patak's Rogan Josh Curry Spice Paste
- 2 tbsp plain low fat or Greek yogurt
- 1 tsp coarsely crushed black peppercorns
- 1 tbsp mint sauce
For the Tempering:
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 2 garlic cloves, sliced
For the Garnish:
- 1 large potato, peeled and grated using the largest hole of the grater
- 1 medium onion, sliced
- 200ml cold water
- ¼ tsp salt
- oil for deep frying
Method
- Mix all the ingredients for the marinade in a bowl.
- Smear the marinade onto the rack of lamb.
- Cover with foil and refrigerate for at least 2 hours.
- Remove from the refrigerator and rest at room temperature for half an hour. Meanwhile pre-heat the oven to gas mark 6 / 200°C / 400°F.
- Roast the marinated lamb for 25 minutes. Uncover and baste with the marinade. Cover and cook for a further 10 minutes or until cooked to your liking.
- Add a pinch of salt to the cold water and soak the grated potato.
- Leave for 5 minutes then remove the potato from the water and squeeze out the moisture on kitchen towel.
- Sprinkle the remaining salt onto the onions, leave for 5 minutes then squeeze out any moisture drawn out by the salt.
- Heat the oil for deep frying, add the potato and fry until golden brown. Remove from the pan with a slotted spoon and drain on kitchen towel.
- Deep fry the salted onions until golden brown. Remove from the pan with a slotted spoon and drain on kitchen towel.
- Heat the oil for the tempering in a frying pan, add the cumin seeds and when they begin to crackle add the sliced garlic. Cook until lightly brown.
- Pour this over the cooked lamb and immediately garnish with the fried onions and potato straws.
- Serve with naan bread and a cool pomegranate and red onion raita.
-
Serves 4 people
- 1.2kg lean rack of lamb
For the Marinade:
- 1 tbsp vegetable oil
- 4 tbsp Patak's Rogan Josh Curry Spice Paste
- 2 tbsp plain low fat or Greek yogurt
- 1 tsp coarsely crushed black peppercorns
- 1 tbsp mint sauce
For the Tempering:
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 2 garlic cloves, sliced
For the Garnish:
- 1 large potato, peeled and grated using the largest hole of the grater
- 1 medium onion, sliced
- 200ml cold water
- ¼ tsp salt
- oil for deep frying
-
- Mix all the ingredients for the marinade in a bowl.
- Smear the marinade onto the rack of lamb.
- Cover with foil and refrigerate for at least 2 hours.
- Remove from the refrigerator and rest at room temperature for half an hour. Meanwhile pre-heat the oven to gas mark 6 / 200°C / 400°F.
- Roast the marinated lamb for 25 minutes. Uncover and baste with the marinade. Cover and cook for a further 10 minutes or until cooked to your liking.
- Add a pinch of salt to the cold water and soak the grated potato.
- Leave for 5 minutes then remove the potato from the water and squeeze out the moisture on kitchen towel.
- Sprinkle the remaining salt onto the onions, leave for 5 minutes then squeeze out any moisture drawn out by the salt.
- Heat the oil for deep frying, add the potato and fry until golden brown. Remove from the pan with a slotted spoon and drain on kitchen towel.
- Deep fry the salted onions until golden brown. Remove from the pan with a slotted spoon and drain on kitchen towel.
- Heat the oil for the tempering in a frying pan, add the cumin seeds and when they begin to crackle add the sliced garlic. Cook until lightly brown.
- Pour this over the cooked lamb and immediately garnish with the fried onions and potato straws.
- Serve with naan bread and a cool pomegranate and red onion raita.
