Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      rack          lamb
                        olive oil to brush and baste braised-
                        racks
                        ***FOR THE FIRST MARINADE***
   2      teaspoons     chile powder
  30      grams         salt or to taste -- for rubbing
   7      teaspoons     ginger paste
   3 1/2  teaspoons     garlic paste
     1/2  cup           red wine vinegar
                        ***FOR THE STUDDING***
  12                    cloves
  12      cloves        garlic
   2      sticks        cinnamon
  16                    black peppercorns
                        ***FOR THE BRAISING***
                        oil for basting the legs
   1      tablespoon    fresh basil leaves
  20      grams         ginger
   5                    green cardamom
   2                    black cardamom
   3                    bay leaves
  12                    rose petals
                        salt to taste
                        ***FOR THE SECOND MARINADE***
   4      tablespoons   curd -- beaten
  60      grams         processed cheese -- grated
     1/4  cup           cream
   1 1/2  teaspoons     fresh basil leaves, chopped
                        ***MIX FOR THE MASALA***
     3/4  teaspoon      coarse black pepper powder
     1/2  teaspoon      amchur powder
     1/4  teaspoon      kasoori methi powder
     1/4  teaspoon      kebab cheeni -- (allspice) powder
                        a pinch of rose petal powder
                        a generous pinch black salt
                        ***FOR THE JACKFRUIT***
 600      gram          kathael -- (jackfruit)
                        oil
                        ***MIX FOR THE MARINADE***
   2      teaspoons     lemon juice
   2      teaspoons     oil
   1 1/2  teaspoons     chile powder
   1      teaspoon      turmeric powder
                        salt to taste
                        oil for deep frying jackfruit and
                        -- greasing the roasting tray
                        ***FOR THE GRAVY***
   6      tablespoons   ghee -
   2                    onions -- grated
   3 1/2  teaspoons     garlic paste
   2 1/2  teaspoons     ginger paste
   2      teaspoons     coriander powder
   1      teaspoon      chile powder
   1      teaspoon      turmeric powder
 150      gram          curd
 250      milliliter    fresh tomato puree
 100      gram          fried onion paste
                        salt to taste
   4      cups          clear vegetable stock
   6                    pandan -- (fragrant screwpine)
                        -- leaves (or 25 basil- leaves)
     3/4  teaspoon      green cardamom powder
     1/4  teaspoon      mace
                        a few strands saffron -- soaked in lukewarm
                        -- water and crushed
                        -- to a paste
                        ***FOR THE GARNISH***
  15      grams         coriander leaves -- chopped

Preparation:

To prepare the first marinade: FORCEFULLY rub - as in massage - the kid/lamb racks with chile powder. Repeat the process with salt, garlic paste, ginger paste and finally with vinegar. (Each of these ingredients is to be rubbed separately, and not as mixture). Refrigerate for 30 minutes. For the studding, using a cooking needle stud the fleshiest meat of the racks with garlic flakes and the spices. For the braising, rub the racks with oil, arrange in a roasting tray, add the remaining ingredients and enough water to cover the racks. Braise in a preheated oven (400o F) until the liquor begins to boil. Lower the oven temperature to 150o F and braise for two-and-a-half hours. Remove and discard the liquor. Brush the racks with olive oil and keep aside. To prepare the second marinade: Put all the ingredients in a bowl and whisk to mix well. Rub the olive oil-coated racks with this marinade and refrigerate for 30 minutes. (Remove at least 10 minutes before cooking) Skewer the rack pieces right down middle horizontally and as close to the bone as possible. To prepare the kathael (jackfruit): Rub hands with oil. Peel the jackfruit, cut into quarters, core and cut into four cm chunks. Remove the seeds and keep aside. Rub the jackfruit cubes with the marinade and reserve for 15 minutes. Heat oil in a kadai, add the jackfruit pieces and deep fry over medium heat until light golden and done. Remove to an absorbent paper to drain the excess fat. To prepare the gravy: Put curd, coriander powder, chile powder and turmeric powder in a bowl and whisk well. Clean, wash and pat dry the pandan (or basil) leaves. Heat ghee in a pan and fry the onions over medium heat until translucent. Add garlic paste and ginger paste. Stir-fry until the onions are light brown. Remove the pan from heat, stir in the curd mixture followed by tomato puree. Stir-fry after each addition until the ghee floats on top. Add the fried onion paste and stir-fry well. Add stock, pandan (or basil) leaves and salt. Bring to a boil. Lower the heat and simmer, stirring occasionally, until reduced by half. When slightly cool, pass the gravy through a fine mesh soup strainer into a separate pan. Bring to a boil, lower the heat and simmer stirring occasionally until the gravy reaches thin sauce consistency. Sprinkle cardamom powder and mace powder. Add saffron and adjust the seasoning Arrange the fried jackfruit in a greased roasting tray, pour half the gravy over and cook in the preheated oven (200o F) for about ten minutes. Roast the racks in a moderately hot tandoor for about six minutes. Remove, baste with olive oil and roast again for two minutes. Or, arrange leg on mesh of charcoal grill, cover and roast over moderate heat for about eight minutes, turning occasionally. Uncover, baste with oil and roast for two more minutes, turning once. Baste racks with butter, arrange on a carving platter, sprinkle the masala over and serve hot.