This delicious lamb recipe by Ananda’s Sunil Ghai is a lovely Friday supper or an extra special Sunday lunch. The warm sweetness of the spices brings a delicious dimension to the dish.
Happy weekend cooking!
Rack of lamb with sweet potatoes and chickpeas by Sunil Ghai
Preparation time: 20
Cooking time: 30 minutes
4 lamb racks
2 tbsp mustard oil
1 tsp red chilli powder
1 tsp coriander powder
½ tsp garam masala
Salt to taste
150g chickpeas, soaked in water overnight
1 bay leaf
1 black cardamom
1 tsp salt
100ml vegetable or mustard oil
2 bay leaves
3 black cardamoms
200g onions, sliced
15g ginger-garlic paste
1tsp coriander powder
1tsp red chilli powder
1 tsp cumin powder
1 sp salt
200g tomatoes, chopped
2tbsp coriander leaves, chopped
½ tsp garam masala (Bengali)
500g sweet potatoes
50g tbsp honey
Soak chickpeas in water and salt overnight.
Drain the water and start with fresh water and spices and boil the chickpeas until cooked.
Set aside until required.
Season the lamb rack with spices and salt and roast in oven until medium.
Cut the large slices of sweet potato and cook in honey, salt and water until just cooked.
In a separate pan heat oil and sauté cloves, bay leaf and black cardamom.
Add sliced onions and sauté till translucent, add ginger-garlic paste and cook well.
Add dried powdered spices, tomatoes and add little water.
Add chickpeas and sweet potatoes, simmer until cooked.
Serve on plates garnished with chopped coriander and sprinkled with garam masala.