Recipe for Auckland Lamb Lollys from Chef Bal Ajgaonkar

Executive Chef of Desi Indian Lounge, Bal Ajgaonkar, shared with us this recipe for Lamb Lollys featuring Auckland lamb. Chef Ajgaonkar’s cuisine is simultaneously contemporary while staying rooted in cultural heritage. This slow-cooked, delicious dish is an excellent expression of his culinary philosophy as well as what guests can expect to find on the menu at Desi Indian Lounge in downtown Vancouver. A spice-rubbed lamb rack with aromatic gravy is a show-stopper, and is easier than it looks.

Auckland Lamb Lollys

Ingredients:

• Lamb Rack (1 lb)

For Marination

• 1 teaspoon salt
• Lemon juice (as needed)
• 2 tablespoons ginger-garlic paste
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• ½ teaspoon chili powder
• 1 tablespoon mustard oil
• 1 tablespoon dried fenugreek leaves

For Sauce

• 2 large white onions, sliced
• 2 tablespoons ginger-garlic paste
• 1 tablespoon roasted fennel seeds
• 1 teaspoon roasted coriander seeds
• 1 teaspoon roasted cumin seeds
• ½ teaspoon crushed black pepper
• 1 teaspoon salt
• 100 ml of cream
• A handful of chopped spinach

For Garnish

• Fresh cream
• Chilli and herb oil
• Pickled onions and cabbage
• Fried boondi
• Fresh parsley

Directions:

Prepare the Lamb Rack

1. Clean and wash the lamb rack, removing excess fat. Cut it into appropriate portions.
2. Pat dry with a paper towel.
3. Marinate the lamb: sprinkle salt over the rack, then rub with ginger-garlic paste and lemon juice.
4. Add turmeric, garam masala, chilli powder, mustard oil, and dried fenugreek leaves. Mix well and set aside to marinate.

Prepare the Sauce

1. Heat 100 ml of oil in a saucepan over medium heat.
2. Add sliced onions and a pinch of salt; sauté until translucent.
3. Add ginger-garlic paste and cook until fragrant.
4. Incorporate the roasted fennel seeds, coriander seeds, cumin seeds, and crushed black pepper. Cook until the spices are aromatic.
5. Remove the onion mixture from the pan and let it cool slightly.
6. Blend the mixture until smooth.
7. Return the blended sauce to the pan and simmer over medium heat.

Cook the Lamb

1. While the sauce simmers, heat a non-stick pan with a little oil.
2. Sear the lamb chops on both sides until cooked to medium-rare.
3. Transfer the seared lamb to the saucepan with the gravy.
4. Finish the gravy by stirring in the cream and chopped spinach. Adjust seasoning as needed.

Plating

1. Pour the sauce into a deep serving plate.
2. Arrange the lamb chops on top.
3. Garnish with a drizzle of fresh cream and chilli-herb oil.
4. Top with pickled onions and cabbage.
5. Sprinkle fried boondi and garnish with a sprig of parsley.

Enjoy flavourful Auckland lamb Lolly with steamed rice or Garlic Naan.