Char grilled rack of lamb with cucumber ?raita?

  

Raita is yogurt based and used as a sauce or dip.

The mixture is served chilled, raita has a cooling effect on the palate which foils spicy dishes

Lamb Masala

Sliced Lamb Rack 10-12 pcs
Shallots 3 nos
Onion, white 2 nos
Garlic 1 nos
Ginger 60gm
Tomato Paste 3 tbsp
Tomato Coulis 4 tbsp
Cumin Powder 1 tbsp
Fennel Powder 1 tbsp
Chili Powder 2 tbsp
Curry Powder 4 tbsp
Coriander Leaf 200gm
Cinnamon Powder 1 tsp
Cardamom Pod 1 tsp
Star Anise 3 pcs
Cloves 1 tsp
Tomato, fresh 1 no
Salt and Pepper to Taste

Method:

In a pot, heat the oil and fry the sliced shallots, onion, garlic and ginger until fragrant. Then put in the tomato coulis and tomato paste.
Add all the other ingredients and fry until all the spices are cooked and the oil has split from the spices.
Season with salt and pepper, let it cool & then rub the spices on the lamb rack
Grill the lamb rack to a medium rare doneness or until its your preferred degree
Serve with cucumber raita on the side or on top.

Cucumber Raita

Yogurt 500Gm
Cucumber 1 no
Tomato 2 no
Onion ½ no
Cumin Powder ½ tsp
Fennel Powder ½ tsp
Lemon, juice 1 no
Coriander Leaf 100 gm
Salt, Pepper and Sugar To Taste

Method:

In a bowl, add the yogurt, diced cucumber, diced tomato, diced onion and mix well. In a pan fry the cumin powder and the fennel powder without oil until fragrant. Crush with mortar and mix into the yogurt mixture.
Season with lemon juice, salt and pepper.
Lastly add the chopped coriander leaf.

Notes:

One of our best friends Chef Bob (Chef De Cuisine from Kanpei Restaurant & Bar) has donated this recipe for us to share and I have to say that it looks fantastic. The textures and flavors burst in your mouth and leave you wanting more. The cucumber raita is just the ticket to cool off the highly spiced lamb rack and the contrast is great, I should know as I had it for lunch today?.thanks Chef Bob!

Happy Cooking!