Simon Bishop, Group Head Chef at Lexington Catering Aussie Lamb Rack, Split Pea Dhal, Onion Bhaji, Puri & Carrot Brinjal
- Prep time 0Min
- Cook time 0Min
- Technique Roast, Pan Fry / Saute
- Meat Lamb
- Cut Rack
- Serves 4
Pan-Roast Tandoori Aussie Lamb Rack, Split Pea Dhal, Onion Bhaji, Puri and Carrot Brinjal
Ingredients
Tandoori Spice Mix
- 1 tsp ground ginger
- 1 tsp salt
- 1 tsp ground cumin
- ½ tsp garlic powder
- 1 tsp ground coriander
- ¼ tsp ground nutmeg
- 1 tsp paprika
- ½ tsp cayenne pepper
- ½ tsp turmeric
- ¼ tsp fenugreek leaf
- 2 x 4 bone racks of Aussie lamb, bones fully French trimmed. Excess fat removed
Split Pea Dhal
- 50g yellow split peas (pre-soaked overnight)
- 150ml chicken stock
- 1tbsp oil
- 25g diced shallot
- 1 clove garlic, finely chopped
- 15g ginger root, peeled & finely chopped
- ½ red chilli, finely chopped
- ½ tsp cumin seeds, toasted
- 1 tsp coriander seed, toasted
- ½ tsp black onion seed, toasted (kalonji, nigella)
- ½ tsp ground turmeric
- 1 bay leaves
- ¼ tsp fenugreek leaves
- ½ tbsp chopped coriander leaf
Bhaji
- 2 tbsp gram flour
- 1.5 tbsp water
- ¼ tsp salt
- ¼ tsp ground cumin
- ¼ tsp garlic powder
- ¼ tsp coarse ground black pepper
- 50g sliced red onion, mixed with the salt left for 1 hour
- ¼ tsp fenugreek leaf
Carrot Brinjal
- 50g small-diced aubergine
- 50g small-diced onion
- 100g finely grated carrot
- 3 tbsp rapeseed oil
- ½ tsp garlic puree
- 1 tsp ginger puree
- ¼ tsp cumin seeds
- ¼ tsp fenugreek seeds
- ¼ tsp mustard seed
- ¼ tsp chilli flakes
- 5 tbsp white wine vinegar
- 3 ½ tbsp caster sugar
- Pinch of salt to taste
Puri
- 80g wholewheat flour
- 45g water (possibly a little more depending on room temp & humidity)
- ½ tsp oil
- Pinch of salt
Method
Tandoori Spice Mix
- Mix all the spices together.
- Cover the lamb with the tandoori mix and marinate.
Split Pea Dhal
- Heat the oil in a pan and add the diced shallot, cook until soft and transparent.
- Add the garlic, ginger and chilli puree and cook for a further 2 minutes.
- Add the cumin seed, coriander seed, kalonji seed, turmeric, bay and fenugreek leaves and cook for 1 minute
- Add the soaked split peas & mix
- Add the chicken stock & bring to a simmer, cover and cook until the split peas are tender and most of the liquid has been absorbed. If it becomes too dry, add a further 100ml of chicken stock during the cooking process.
- Season to taste and stir in the chopped coriander to serve.
Bhaji
- Mix the gram flour, garlic powder, black pepper and fenugreek leaf with the water & add the salted onion to form the bhaji mix. If needed, add a further tsp of gram flour to firm up the mix.
- Divide the bhaji mix into 4 equal portions. Fry at 175℃ until cooked through & golden.
Carrot Brinjal
- Heat the oil in a small saucepan and add the shallot, cook for a few minutes until tender.
- Add the carrot and cook for a further 2 minutes.
- Add the garlic and ginger puree and cook for a further 2 minutes.
- Add the cumin seeds, fenugreek seeds, mustard seeds and chilli flakes and cook for 1 minute.
- Add the sugar and vinegar and bring to a simmer. Reduce by a third.
- Add the aubergine and mix thoroughly.
- Reduce the mix until the carrot and aubergine are cooked and the liquid has a syrup consistency. (If the carrots are still too firm but the syrup has reduced, add 50 ml of water to the mix and reduce as before).
Puri
- Mix all ingredients together to form a dough & leave to rest for 30 minutes.
- Roll out the dough to between 1 & 2mm thick.
- Deep fry the puri so they puff up & then hold the shape.
- Set aside onto paper to drain.
To Finish
- In a sauté pan, heat some ghee & pan-roast the lamb racks.
- Keep turning & basting the lamb to cook evenly, cook to an internal temp of 48℃ & allow to rest.
- Break the top of the puri. Fill the puri with brinjal pickle.
- Cut the rested lamb into 8 cutlets (2 per portion).
- To plate, put 2 spoons of dhal onto the left third of a main course plate & top, just off centre with the bhaji. Sit the lamb against the bhaji.
- Place a small amount of brinjal onto the plate on the opposite third & place the filled puri on top so it sits securely.
- Garnish with coriander leaf.
