Lamb Rack Curry Kapitan with Mint Basmati Rice - Malaysia

Ingredients

• 500g Australian lamb rack (Frenched & portion)
• 100ml Water
• 4-6tbsp Cooking oil
• 30g Onions, diced
• 2 Kafir lime leaves
• 1/2tbsp Salt
• 1tsp Sugar
• 2 Limes, juiced
• 20g Lemongrass
• 35g Red chilies
• 15g Fresh turmeric
• 25g Galangal
• 25g Garlic
• 2 Dried chillies
• 2 Candle nuts
• 250g Basmati rice
• 300g Pudina/mint leaves
• 2 Medium onions, julienned
• 1 Large tomato, chopped
• 60g Ginger garlic Paste
• 3 Green chillies, split halves
• 2tbsp Thick curd
• 1tsp Red chilli powder
• 1tsp Garam masala powder
• 1/2tsp Turmeric powder
• 1tsp Lemon juice
• 1 Dried bay leaf
• 2 Cloves
• 1 Green cardamom
• 1 Pc Cinnamon
• 1tbsp Cooking oil
• 500ml Water
• Salt for seasoning