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Marinated lamb chops on bed of pineapple rice with vindaloo sauce


For lamb chops

Lamb chops : 200 gms
Lemon juice : 2 tbsp
Grated lemon zest : 1 tsp
Garlic clove, crushed : 2 pcs
Parsley, finely chopped : 2 tbsp
Salted capers, rinsed : 2 tbsp
Sea salt and pepper : to taste
Extra-virgin olive oil : 4 tbsp
Dry red wine : 180ml
Sprigs of sage : 1tsp

For pine apple rice
Cooked rice : 100 gms
fresh pineapple diced : 1tbsp
olive oil : 2 tbsp
cloves garlic, minced : 1 pcs
onions, chopped : 1tbsp
curry powder : ½ tsp
Green pepper diced : 1tsp
Red bell pepper diced : 1tsp
Tomato, diced : 1tsp
Yellow raisins : 1tsp
Sugar : ½ tsp
soy sauce : 1 tsp
white pepper : 1/3 tsp

For Vindaloo Sauce
Cumin seed : 1 tsp
Black pepper : 1 tsp
Green cardamom : 2 pcs
Cinnamon stick : 1 pcs
Black pepper ; ½ tsp
Fenugreek seed : ½ tsp
White wine vinegar : 3 tbsp
Salt : ½ tsp
Cayenne pepper : 3tsp
Brown sugar, light : 1tsp
Vegetable oil : 2 tbsp
Yellow onions : 1 large
Ginger, fresh : 2gms
Garlic cloves : 3 gms
Coriander seeds, ground : 1 tsp
Turmeric, ground : ½ tsp
Tomato puree : 25 ml
Tomato paste : 15 gm

Add Crushed garlic sage, and other ingredients marinate lamb chops. Mix, cover and refrigerate for 3-4 hours or, better still, overnight.
Heat a cast-iron grill or barbecue and lightly oil and brush with olive oil. Grill on one side until well colored, turn to cook the other side, removing each from the grill as soon as it is cooked to your liking.
For pine apple rice
Place the rice in a large bowl and toss it gently to separate the grains. Set aside. With the sharp point of knife, mark a rectangular outline on the pineapple and cut into the pineapple along these lines. Remove the rectangular section and hollow out the fruit in the center, creating a bowl but not cutting through. Dice of the pineapple. set aside. Heat the oil in a wok over medium heat, turning to grease the sides. Add the garlic and stir-fry until fragrant, about 1 minute, then add the onions and curry powder. When fragrant, Add the rice, diced pineapple, bell pepper, tomato and raisins. Mix well and stir-fry for about 3 minutes. Season with the sugar, soy sauce and pepper. Stir-fry for another minute until well mixed before removing from heat.
For Vindaloo Sauce
Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside. Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil. Add water to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste. Put the ginger and garlic in a blender. Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger, garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds. Add the chicken, a little at a time, and brown lightly. Add the vindaloo paste, tomato paste and puree Stir and bring to a slight boil. Cover the saucepan, reduce heat to low and simmer.
To serve, warm the pineapple rice until desired consistency is reached, arrange on the centre of a large dinner plate. Place the lamb rack gently on the pineapple rice. Place vindaloo sauce around pineapple rice Garnish with fried sticky rice noodle.

Last updated by Abdul Rehman Qureshi Aug 11, 2009.



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