Tekkady Attarachi (Lamb Chops)

Course : Curry
Serves: 4
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4 pieces lamb rib
1 Cup coconut oil to brush and baste braised lamb
2 teaspoons chile powder
1 teaspoon salt to rub
8 teaspoons ginger paste -- strained
4 teaspoons garlic paste -- strained
1/2 cup toddy vinegar
12 whole cloves
12 cloves garlic
4 sticks cinnamon )
16 pieces black peppercorns
1 Cup oil to baste the legs
20 grams ginger
24 medium curry leaves
5 medium green cardamom
1 teaspoon salt to taste
60 grams yogurt -- beaten
60 grams processed cheese -- grated
1/4 cup cream
60 grams green peppercorns
30 grams pachchamanga/kairi -- (raw mangoes)
6 medium green chiles -- slit, deseeded and chopped
7 1/2 grams mint leaves -- chopped
5 grams coriander leaves -- chopped
3/4 teaspoon fresh black pepper powder
1/2 teaspoon amchur -- (mango) powder
1/4 teaspoon kasoori methi -- (fenugreek) powder
1/4 teaspoon kebab cheeni -- (allspice) powde)
1 dash black salt

Preparation / Directions:

For the first marinade: Forcefully rub - as in massage - the kid/lamb racks with chile powder. Repeat the process with salt, then with garlic paste, ginger paste and finally with vinegar. (Each of these ingredients should be rubbed separately and not as mixture). Refrigerate for 30 minutes. For the studding: Using a cooking needle, stud the fleshiest meat of the rack with garlic flakes and the whole garam masala. For the braising: Rub the racks with oil and arrange in a roasting tray. Add the remaining ingredients and enough water to cover the racks. Braise in a pre-heated oven (400o F) until the liquor begins to boil. Reduce the oven temperature to 150o F and braise for two-and-a-half hours. Remove and discard the liquor. Brush the racks with coconut oil and keep aside. For the second marinade: Wash green peppercorns and pat dry. (If using canned green peppercorns, drain the brine and pat dry.) Put all the ingredients, except yogurt, cheese and cream, in a blender and grind to obtain a smooth paste. Mix in the whisked yogurt. Remove and pass through a fine muslin cloth or a fine mesh soup strainer into the bowl. Add cheese and cream and whisk to mix well. Rub the coconut oil-coated racks with this marinade and refrigerate for 30 minutes. (Remove from the refrigerator at least 10 minutes before cooking). Mix all the masala ingredients in a bowl and keep aside. The skewering: Skewer right down middle horizontally and as close to bone as possible. Pre-heat the oven at 250o F. Roast in a moderately hot tandoor for five to six minutes. Remove, baste with olive oil and roast again for two minutes. Or, arrange leg on a mesh of charcoal grill, cover the grill and roast over moderate heat for seven to eight minutes, turning occasionally. Uncover, baste with cooking oil and roast again for two more minutes, turning once. Alternatively, arrange leg on a greased roasting tray and put in a pre-heated oven for eight minutes, turning occasionally. Baste with oil and roast again for three more minutes, turning once. Remove. Baste racks with butter, arrange on carving platter. Sprinkle the mixed masala over the racks. Serve hot.

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