4 pieces of lamb ribs from a rack (keep fat on)
Salt to taste
1 Tbs turmeric
2 Kestrel potatoes or normal potatoes
1 onion, finely chopped
2 tsp cumin seeds
3 Tbs cream
1/2 tsp Kashmiri chilli powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1 green chilli, chopped
1/2 tsp black pepper
1/2 tsp ginger powder
Pinch mustard seeds
Pinch of rosemary
If you bought your lamb ribs as a rack, cut the rack into individual cutlet serves.
Fill a pot with water and bring to a boil, add turmeric and salt to the water. Cook the lamb ribs to your preference (medium-well done is suggested).
Once the ribs are cooked, reserve about 400mL of the water and drain the rest off. Set the ribs aside for the time being.
Cut potatoes into small square pieces.
Put some ghee into a non-stick pan and once sizzling, add half a handful of finely chopped onion, cumin and salt to taste. Once the onions have become golden brown, add cream, coriander powder, cumin powder, black pepper and potatoes.
Cook until potatoes are done. You can also add chopped green chilli if you like your potatoes spicier.
Use the reserved water from the ribs and bring to the boil. Add chilli powder, ginger powder and salt to taste. Let the water reduce and thicken slightly, then add a few coriander leaves.
Bringing it together:
Add some ghee to a non-stick pan, when sizzling add the lamb ribs (keep in mind at this stage is not about cooking the lamb rib, it’s about heating the dish and creating a crunchy texture on the outside of the rib).
Add some mustard seeds and rosemary and keep turning over the ribs until a crunchy shell has developed on top.
Stuff the potatoes into a shallow, round bowl and turn over onto the plate you are serving the lamb on.
Don’t remove the bowl from the plate until you feel the potatoes have melded into a round shape.
Place the ribs on top of the potatoes and garnish with the rosemary used while pan frying the ribs.
Right before serving, pour lamb stock over the dish in front of your guest for theatre. Enjoy!
Recipe provided by our Restaurant, Lavendra
Originally published by Australian Good Food Guide