Beef Main Indian

Lamb racks with coconut gravy and fresh mango chutney

Name: Lamb racks with coconut gravy and fresh mango chutney
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 4
Cuisine: /indian
Ingredients: 2 racks of lamb (8 cutlets each), frenched (ask your butcher to do this); 1 tablespoon unsalted butter, softened; 2 tablespoons crushed cumin seeds; 2 teaspoons dried red chilli flakes; 1-2 tablespoons madras curry paste; 1 tablespoon tomato paste; 400ml coconut milk; Juice of 1 lime; Basmati rice, to serve; Pappadams, to serve; 1kg (about 6) mangoes, flesh diced; 50g fresh ginger, cut into thin strips; 2 long red chillies, seeds removed, cut into thin strips; 1 cup (250ml) cider vinegar; 1 cup (220g) caster sugar

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Lamb racks with coconut gravy and fresh mango chutney

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Ingredients (15)

2 racks of lamb (8 cutlets each), frenched (ask your butcher to do this)
1 tablespoon unsalted butter, softened
2 tablespoons crushed cumin seeds
2 teaspoons dried red chilli flakes
1-2 tablespoons madras curry paste
1 tablespoon tomato paste
400ml coconut milk
Juice of 1 lime
Basmati rice, to serve
Pappadams, to serve

Fresh mango chutney

1kg (about 6) mangoes, flesh diced
50g fresh ginger, cut into thin strips
2 long red chillies, seeds removed, cut into thin strips
1 cup (250ml) cider vinegar
1 cup (220g) caster sugar

Method

1.

To make chutney, place all ingredients in a large saucepan and bring to the boil, stirring. Reduce heat to low and simmer for 1 hour. Place in sterilised jars. Keep refrigerated for up to 1 month.
2.

Preheat the oven to 200°C.
3.

Place lamb in a roasting pan. Mix together butter, cumin and chilli and spread over flesh of lamb. Roast for 18 minutes for medium-rare or until cooked to your liking. Set aside to rest for 10 minutes while you make the gravy.
4.

For coconut gravy, drain excess fat from roasting pan and place pan on stove over medium heat. Add curry and tomato pastes and fry for 30 seconds, then add coconut milk and simmer for 5 minutes or until thickened. Add lime juice, season to taste and strain.
5.

Slice lamb into cutlets and serve with rice, gravy, chutney and pappadams.