Lamb Rack Vindaloo

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.

We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

• 1 lamb rack
• 20 Kashmiri red chilies
• ¼ cup white vinegar
• ¼ cup water
• 1 tsp cumin seed
• 2 tbsp coriander seed
• 1 tsp black pepper
• 1 tsp clove
• 1 two-inch piece cinnamon
• ¼ tsp turmeric
• ½ tsp black mustard seed
• 20 grams garlic
• 20 grams ginger
• 2 shallots
• 1 tsp brown sugar
• ¼ cup canola oil
• 1 bunch cilantro

Method:

1. Bring water and vinegar to a boil. Turn off the heat and add chilies to soak.
2. Toast spices and grind (except mustard seed).
3. In a food processor, process garlic and ginger until a paste forms.
4. Remove chili from liquid and deseed.
5. Slice shallots thin and sweat in oil on medium heat until translucent.
6. Add ginger-garlic mix and sweat in the pan for 2 minutes.
7. Add spices and chilies.
8. Add 1 cup of water and bring to a boil.
9. Remove lamb from the bones. Add lamb bones and let simmer for 20 minutes.
10. Remove most of the fat from the lamb. In a cast iron pan sear lamb on both sides. Transfer to oven and cook fat side down about 10 minutes at 400F.
11. Rest and slice lamb.
12. Finish sauce with sugar.