Side Pannel
Tekkady Attarachi
Ingredients List
- 4 Rack pieces; (neck or rib)
- -of
- ; kid/lamb
- Coconut oil to brush and
- -baste braised
- ; racks
Directions
FOR THE FIRST MARINATION
2 ts Chilli powder; (10 g)
Salt to rub; ( about 30 g)
8 ts Ginger paste; strained (40
-g)
4 ts Garlic paste; strained (20
-g)
1/2 c Toddy vinegar; (120 ml)
FOR THE STUDDING
12 Cloves
12 Flakes; (24 g) garlic
4 Sticks cinnamon; (4 cm)
16 Black peppercorns
FOR THE BRAISING
Oil to baste the legs
20 g Ginger
24 Curry leaves
5 Green cardamom
Salt to taste
FOR THE SECOND MARINATION
60 g Yoghurt; beaten
60 g Processed cheese; grated
1/4 c Cream; (60 ml)
60 g Green peppercorns
30 g Pachchamanga/kairi; (raw
-mangoes)
6 Green chillies; slit,
-deseeded and
; chopped
7 1/2 g Mint leaves; chopped
5 g Coriander leaves; chopped
FOR THE MASALA
3/4 ts Fresh black pepper powder;
-(4 g)
1/2 ts Amchur; (mango) powder (2 g)
1/4 ts Kasoori methi; (fenugreek)
-powder
; (1 g)
1/4 ts Kebab cheeni; (allspice)
-powder (1
; g)
A generous pinch of black
-salt
For the first marination: Forcefully rub - as in massage - the kid/lamb
racks with chilli 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 marination: Wash green peppercorns and pat dry. (If using
canned green peppercorns, drain the brine and pat dry.) Put all the
ingredients, except yoghurt, cheese and cream, in a blender and grind to
obtain a smooth paste. Mix in the whisked yoghurt. 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.
2 ts Chilli powder; (10 g)
Salt to rub; ( about 30 g)
8 ts Ginger paste; strained (40
-g)
4 ts Garlic paste; strained (20
-g)
1/2 c Toddy vinegar; (120 ml)
FOR THE STUDDING
12 Cloves
12 Flakes; (24 g) garlic
4 Sticks cinnamon; (4 cm)
16 Black peppercorns
FOR THE BRAISING
Oil to baste the legs
20 g Ginger
24 Curry leaves
5 Green cardamom
Salt to taste
FOR THE SECOND MARINATION
60 g Yoghurt; beaten
60 g Processed cheese; grated
1/4 c Cream; (60 ml)
60 g Green peppercorns
30 g Pachchamanga/kairi; (raw
-mangoes)
6 Green chillies; slit,
-deseeded and
; chopped
7 1/2 g Mint leaves; chopped
5 g Coriander leaves; chopped
FOR THE MASALA
3/4 ts Fresh black pepper powder;
-(4 g)
1/2 ts Amchur; (mango) powder (2 g)
1/4 ts Kasoori methi; (fenugreek)
-powder
; (1 g)
1/4 ts Kebab cheeni; (allspice)
-powder (1
; g)
A generous pinch of black
-salt
For the first marination: Forcefully rub - as in massage - the kid/lamb
racks with chilli 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 marination: Wash green peppercorns and pat dry. (If using
canned green peppercorns, drain the brine and pat dry.) Put all the
ingredients, except yoghurt, cheese and cream, in a blender and grind to
obtain a smooth paste. Mix in the whisked yoghurt. 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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