Champ Tajdar
Ingredients |
Qty. |
||
|---|---|---|---|
| Whole lamb rack clean | : | 04 No | |
| Ginger garlic paste | : | 0.200 Kg | |
| Gram masala | : | 0.025 Kg | |
| Red chilli powder | : | 0.030 Kg | |
| Royal cumin (shahi jeera) | : | 0.010 Kg | |
| Malt vinegar | : | 0.280 Ltr | |
| Salt | : | 0.070 Kg | |
| Garlic whole | : | 0.040 Kg | |
| Cinnamon Stick | : | 0.010 Kg | |
| Bay leaf | : | 0.005Kg | |
Preparation
- Clean the lamb rack
- Mix together ginger–garlic paste, gram masala , red chilli powder, shahi jeera, malt vinegar and salt rub the mixture evenly on the lamb rack and keep aside for 1hour
- Put the lamb rack in a baking vessel and add enough water to dip the lmb rack fully add garlic whole, cinnamon stick and bay leaf. Cover the vessel with a foil and put in pre-heated oven (250*F) for 1hour
- Check the meat it should be soft remove lamb rack from the liquid and keep aside on tray
- Place lamb rack in tandoor skewer bake in tandoor for about 4-5minutes
- Remove it on a plate, sprinkle chaat masala, lemon juice and butter