Lamb Masala - James Martin Chef

Ingredients

• 1 lamb rack, French trimmed
• 1 tsp mild chilli powder
• 1 ½ tsp garam masala
• 1 tsp curry powder
• 1 tsp nigella seeds
• 200g thick Greek yoghurt
• 1 onion, peeled and diced
• 50g butter
• 2 cloves of garlic, peeled and chopped
• 4cm ginger, peeled and minced
• 2 tsp garam masala
• 200g tinned tomatoes, chopped
• 100ml double cream
• 2 tbsp curry leaves
• 15ml butter
• 200g basmati rice
• ½ tsp cumin seeds
• 1 cinnamon stick
• ½ tsp turmeric
• 2 cloves
• 4 cardamom pods, crushed
• 1 bay leaf
• 1 onion, peeled and sliced
• 500ml water
• 25g butter
• Preheat the oven to 200C.
• To make the sauce, fry the onions for 10 minutes, add all the remaining ingredients, stir through, simmer for 5 minutes, and then blitz. Serve all together.