The addition of taar qorma sauce lends a touch of Rampuri elegance to Australian lamb chops and the kasundi mustard used to coat them adds a little flavour of Bengal
INGREDIENTS
4 pieces Australian Lamb Chops (Frenched)
½ cup Almonds Flakes
2 tbsp Breadcrumbs
½ tsp Roasted Cumin Powder
½ tsp Coriander Powder
¼ tsp Kashmiri Chilli Powder
½ tsp Garlic Powder
¼ tsp Black Pepper
Salt, to taste
1 egg, beaten
1 tbsp Kasundi Mustard
1 tbsp Oil or Ghee for searing
Taar Qorma Sauce
1 tbsp Ghee
1 Onion (medium-sized, thinly sliced)
½ tbsp Ginger-Garlic Paste
½ tsp Kashmiri Chilli Powder
½ tsp Coriander Powder
¼ tsp Turmeric
¼ tsp Garam Masala
2-3 tbsp Beaten Yogurt
2 tbsp Cream
2 tbsp Fried Onion Paste (or extra sautéed onion)
½ cup Stock or Water
Salt, to taste
Jeera Aloo Mash
1 Potato (medium; boiled and peeled)
1 tbsp Ghee
½ tsp Cumin Seeds
¼ tsp Cumin Powder
½ Green Chilli (finely chopped; optional)
1-2 tbsp Cream or Milk
Salt, to taste
1 tsp Fresh Coriander (optional)
Method
Prepare the Almond Crust: Mix crushed almonds, breadcrumbs, cumin powder, coriander powder, chilli powder, garlic powder, pepper and salt. Dry the lamb chops, lightly brush with kasundi and dip in beaten egg. Press into the almond mixture to coat fully.
Make Taar Qorma Sauce: Heat ghee and sauté sliced onions until golden. Add ginger-garlic paste; cook for one minute. Add chilli, coriander, turmeric and salt; cook briefly. Lower heat; add yogurt slowly, stirring continuously. Add cream and fried onion paste; cook until thick. Add stock/water to adjust consistency. Finish with kewra water and hot ghee (the ‘taar’). Let the sauce simmer for two minutes; keep warm.
Make Jeera Aloo Mash: Heat ghee; add cumin seeds to crackle. Add green chillies (optional). Add potatoes and mash in the pan. Add cumin powder, salt and cream/milk. Mix until smooth. Finish with coriander.
Cook Lamb Chops: Heat ghee or oil in a pan. Sear the lamp chops for a minute on each side until they turn golden on slow flame. Rest the lamb chops for two minutes. Finish in an oven pre-heated up to 180°C (350°F) for 2-3 minutes for medium done-ness.
Plating: Place a scoop of Jeera Aloo Mash on the plate. Add sauteed three spear heads of asparagus on the mash (optional). Place two lamb chops in standing position against the mash. Spoon Taar Qorma Sauce around or over the lamb. Garnish with microgreens or edible flowers.
