
2018 KEEN HOME COOK FINALIST: GAURAV SEKHRI
Lamb Saag.
It’s a classic Indian home cooking dish of lamb saag brought right up to date. Its everything I like in food and cooking and totally my style. The flavours all bounce of each other and its super satisfying to eat - it’s delicious.
Ingredients
For the Saag
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4 large bunches of spinach leaves
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1 onion finely chopped
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2 clove garlic minced
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2 tbsp. minced ginger
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1 tomato chopped
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whole garam masala (1 cinnamon stick, 3 cloves, 3 cardamom pods)
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1 tsp ground cumin
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1 tsp ground coriander
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1 tbsp. kashmiri chilli powder
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1 tbsp. fenugreek leaves
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1 green chillies, chopped
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1-2 tbsp. cream
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sea salt
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1 tbsp. butter
For the Rack of Lamb
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1 rack of lamb Marinade
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3-4 tbsp. greek style yogurt
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1.5 tbsp. lemon juice
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3 garlic cloves grated/paste
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Ginger thumb sized piece grated/paste
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1tsp gram flour
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2 tsp sunflower oil
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2 tsp sesame seeds
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1 tsp tomato puree
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1tsp fennel seeds
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1 green finger chilli finely chopped
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1/2 tsp kashmiri chili powder
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1tsp garam masala
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1/2 tsp ground black pepper
For the lamb curry gravy
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1kg lamb bones
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2 tbsp. sunflower oil
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1 cinnamon stick 5cm long
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10 black peppercorns
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5 cardamom pods
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5 cloves
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1 Indian bay leaf
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4 garlic cloves
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2 onions
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chopped ginger- thumb sized piece
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1 tbsp. ground coriander
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1 tbsp. ground cumin
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2 tomatoes fresh chopped
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1 tbsp. tomato puree
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1 lts lamb stock, (chicken stock is ok)
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1/2 tsp garam masa squeeze
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lemon salt
Method
For the Saag:
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Fill a large pot with water until 3/4 full and bring to the boil.
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Wash the baby spinach and blanch it in the water for 2 minutes, then drain and refresh under cold running water.
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Drain again, then purée the spinach in a blender and set aside until required Create masala spice mix, fry onions till brown.
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Add garlic, ginger then continue to cook till raw smell and flavour dissipates.
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Add chilli powder, cumin, coriander and garam masala cook off for 2 minutes.
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Add tomatoes and continue to cook down until a paste forms, the oils should start to separate a little.
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Add the spinach to spice nasal mix then cook for 2 minutes - not too long to make sure the bright green colour is retained.
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Taste for salt and seasoning, add cream and butter.
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Transfer to food processor and blitz to incorporate all ingredients. The mixture should remember a fine smooth puree.
For the rack of Lamb:
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Mix all marinade ingredients together
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Add rack of lamb leave to marinade for at least 30 minutes, overnight if possible. No longer than 24 hours.
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Preheat oven to 200C
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Cook rack of lamb in heavy based pan searing on all sides for 5 minutes put into the oven for further five minutes for medium rare. Leave to rest for at least 10 minutes.
For the lamb gravy:
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Roast lamb bones for 30 mins
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Heat oil, fry off whole spices and bay leaves.
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Add onions, cook for 5-10 mins till soft and growing.
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Add garlic and ginger, cook till mixture is browned but not burning, needs to be caramelised
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Add roasted lamb bones
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Add tomato, puree
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Add stock and cook down and reduce till the mixture is the desired texture and thickness for around 30 mins.
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Hassleback potato & Roasted marinated shallot small/medium potato ghee salt 1 shallot lemon juice chopped coriander
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Using a wooden spoon as guidance cut very fine slits along top of the potato preheat oven to 200C using heavy based pan heat up ghee.
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Salt potato put slit side down cook for 20 minutes till potato is cooked through and slits are crispy.
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In the same pan cut shallot in half lengthways roast alongside potato remove shallot and dress with lemon juice and chopped coriander.
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To arrange add well-presented smear of saag puree 2-3 tablespoons
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Cut lamb chops in 2 pieces with 3 chops per person.
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Arrange lamb on the spinach puree drizzle lamb curry gravy around the dish.
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Arrange hassleback potato and shallot.