My grandmothers, mother and aunts showed me how to handle spices in the kitchen. I started my career as an assistant cook where I would experiment by blending different spices and applying some of the easier techniques. For every occasion in our family, we always roasted lamb with my favourite pippali garam masala where the taste, texture and balanced spice is always the sign of a good chef - that is exactly what I try to maintain. 

I have chosen to share this rack of lamb recipe due to the unconventional method of preparation: this was a type of recipe that cried out to be modernised. It was one of the first recipes to get me thinking about deconstructing traditional Indian dishes and creating contemporary versions. The method of the marinade, roasting the meat separately and serving it with a sauce according to the principles of French cuisine, adds a different dimension to the concept of ‘curry’. 

I am working to redefine modern Indian cuisine using favourite and flavourful spices and locally grown produce, to show how Indian cuisine has moved rapid strides beyond the realms of fusion gourmet. 

Preparation: Pippali Garam Masala & Pistachio Crusted Rack of Lamb
Accompaniments: Yellow Pimento Glaze & Sahi Cumin Potato
Origin: Modern Indian cuisine
Chef: Zavedul Islan Sekh
Preparation Time: 1 hour 
Cooking Time: 30 minutes
Serves: 1 person

INGREDIENTS

• 250 grams of clean rack of lamb

Marinade ingredients:

• ½ tsp sea salt & black pepper
• ¼ tsp pippali powder – long pepper
• ¼ tsp garam masala
• ½ tsp olive oil
• ½ mustard sauce
• 1 tsp thick yoghurt
• ½ tsp ginger & garlic paste

Crust ingredients:

• 2 tbsp green pistachio
• 2 tbsp panko bread crumb
• ½ bunch parsley & fresh coriander
• 1 yellow pepper (chopped and roasted)
• ½ medium size potato equally diced
• ¼ tsp sahi cumin
• ½ tsp sea salt & black pepper

INSTRUCTIONS

1. Remove extra fat from the meat, rub the meat with above mentioned marinade and freeze for 15 minutes.
2. Preheat oven to 210°c for 15 minutes, meanwhile seal the meat properly in a frying pan.
3. Use the crust mixture all around the meat and place it on an oven tray.
4. Decrease the oven temperature to 51°c for an hour.
5. Prepare the yellow pepper garnish by using roasted pepper, salt, pepper and a dash of balsamic vinegar.
6. Par-boil diced potato with a touch of turmeric powder and salt, creating sahi cumin potato.
7. Heat a non-stick pan with a touch of olive oil and sauté the potato, then set aside.
8. Remove meat from the oven and present with diced potato and yellow pimento glaze.

About Chef Zavedul

Chef Zavedul was born into a culinary career following his Grandfather, both his parents, and several other close family members being in the catering business. Working in every type of atmosphere from hotels to burger joints, seafood specialty restaurants to fine dining with well-known celebrity chefs, gradually he started to give interviews for local food magazines and invited as a judge & speaker by the Indian Chef's Association. He started the International Chef’s club, where all members are from different countries to enhance shared knowledge & experience. After several years of experience, he decided to explore the river cruise industry which he believes is the best place to experience the local culinary subject & excel in it, to develop and introduce modern Indian cuisine to the entire world. 

You can experience Chef Zavedul's cooking on A Journey to Enlightenment & Artisans of Bengal.