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Tandoori-smoked lamb loin, masala mash, lamb samoosa and lemongrass foam

Name: Tandoori-smoked lamb loin, masala mash, lamb samoosa and lemongrass foam
Yield: 4
Ingredients: TANDORI MARINADE; 5ml (1 tsp) masala powder; 5ml (1 tsp) ginger and garlic paste; 10ml (2 tsp) fresh rosemary, finely chopped; 5ml (1 tsp) fresh coriander roots, finely chopped; 5ml (1 tsp) fresh ginger, finely chopped; 2,5ml (½ tsp) green chilli, finely chopped; 2,5ml (½ tsp) garlic, finely chopped; 2 pinches (¼ tsp) red chilli powder; 2 pinches (¼ tsp) garam masala; 2 pinches (¼ tsp) roasted cumin powder; 5ml (1 tsp) chickpea flour; 5ml (1 tsp) vegetable oil; 30ml (2 tbsp) Greek yoghurt; 5ml (1 tsp) lime juice; LAMB LOIN; 15ml (1 tbsp) ginger and garlic paste; salt, to taste; 5ml (1 tsp) lemon juice; 4 lamb loin chops (100g each); a few cloves, to smoke; 5ml (1 tsp) unsalted clarified butter/ghee; 5ml (1 tsp) vegetable oil + extra, to deep-fry; 5ml (1 tsp) cumin seeds; 5ml (1 tsp) garlic, finely chopped; 5ml (1 tsp) fresh ginger, finely chopped; 2,5ml (½ tsp) green chilli, finely chopped; 50ml red onion, finely chopped; 15ml (1 tbsp) mixed herbs (such as fresh basil, mint and coriander), finely chopped; 150g lamb mince

December 21, 2016 (Last Updated: January 5, 2017)

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Tandoori-smoked lamb loin, masala mash, lamb samoosa and lemongrass foam

Serves: 4

Cooking Time: 2 hrs + 12 – 14 hrs, to marinate

Ingredients

TANDORI MARINADE
5ml (1 tsp) masala powder
5ml (1 tsp) ginger and garlic paste
10ml (2 tsp) fresh rosemary, finely chopped
5ml (1 tsp) fresh coriander roots, finely chopped
5ml (1 tsp) fresh ginger, finely chopped
2,5ml (½ tsp) green chilli, finely chopped
2,5ml (½ tsp) garlic, finely chopped
2 pinches (¼ tsp) red chilli powder
2 pinches (¼ tsp) garam masala
2 pinches (¼ tsp) roasted cumin powder
5ml (1 tsp) chickpea flour
5ml (1 tsp) vegetable oil
30ml (2 tbsp) Greek yoghurt
5ml (1 tsp) lime juice
LAMB LOIN
15ml (1 tbsp) ginger and garlic paste
salt, to taste
5ml (1 tsp) lemon juice
4 lamb loin chops (100g each)
a few cloves, to smoke
5ml (1 tsp) unsalted clarified butter/ghee
5ml (1 tsp) vegetable oil + extra, to deep-fry
5ml (1 tsp) cumin seeds
5ml (1 tsp) garlic, finely chopped
5ml (1 tsp) fresh ginger, finely chopped
2,5ml (½ tsp) green chilli, finely chopped
50ml red onion, finely chopped
15ml (1 tbsp) mixed herbs (such as fresh basil, mint and coriander), finely chopped
150g lamb mince
5ml (1 tsp) pine nuts, finely chopped and well toasted
salt, to taste
5ml (1 tsp) lemon juice
5ml (1 tsp) fresh coriander, finely chopped
store-bought spring roll sheets
SAFFRON POTATO MASH
5 medium-sized potatoes, peeled and quartered
1 x 5cm-long piece ginger, sliced
1 green chilli, diced
5 garlic cloves, peeled and minced
5ml (1 tsp) ground turmeric
salt, to taste
5ml (1 tsp) vegetable oil
5ml (1 tsp) garlic, finely chopped
250ml (1 cup) fresh cream
2,5ml (½ tsp) saffron powder
15ml (1 tbsp) butter
5ml (1 tsp) fresh coriander, chopped
LEMONGRASS FOAM
250ml (1 cup) lamb stock
3 x lemongrass stalks
1 x 5cm lime stem
30ml (2 tbsp) fresh cream
salt, to taste
5ml (1 tsp) unsalted butter
TO SERVE
blanched cherry tomatoes
green oil
chervil

Instructions

For the marinade, combine all of the ingredients, except the Greek yoghurt and lime juice. Combine the mixture well to induce flavours. Whisk the Greek yoghurt and lime juice into the marinade. Reserve the marinade in the fridge.

For the lamb loin, mix the 15ml (1 tbsp) ginger and garlic paste, the salt and lemon juice together. Baste the lamb loin chops and allow to rest in this marinade, 6 – 7 hours in the fridge.

Pat the lamb loin chops dry and marinate in the tandoori marinade prepared earlier, 6 – 7 hours in the fridge.

Smoke the marinated lamb loin using a coal. To do this, place a smouldering coal in the bottom of a large pot and sprinkle with cloves and place a grid into the pot. Arrange the chops on the grid, place the lid on the pot and smoke, 1 hour.

Sear the lamb loin in a hot tandoor or pan, basting regularly with unsalted clarified butter.

Allow to rest, 10 minutes. Cube into 4 pieces per portion. Serve the warm lamb loin medium done and hot.

Heat the 5ml (1 tsp) vegetable oil in a skillet over medium heat. Add the cumin seeds, garlic, ginger and green chilli, and sauté until the garlic is cooked, about 3 minutes. Add the red onion and sauté until translucent. Add the herbs and mince. Sauté until the mixture is dry. Add the toasted pine nuts, season to taste and set aside to cool.

When the mixture has cooled down, add lemon juice and chopped fresh coriander. Use the spring roll pastry, add dollops and fold into samoosas.

Heat the oil for deep-frying in a deep fryer or large pot to 160°C. If using a pot, check the temperature with a sugar thermometer. Fry them in hot oil until crispy. Season to taste.

Combine the potatoes, ginger, green chilli, garlic cloves and turmeric powder with enough cold water to boil the potatoes. Season to taste. Once the potatoes are cooked, mash with a potato masher and pass through a sieve while still hot.

In the meantime, add the 5ml (1 tsp) vegetable oil in a skillet and sauté the finely chopped garlic. Add the fresh cream and allow to simmer, 2 minutes. Mix in the saffron powder.

Add the saffron cream to the hot mashed potatoes and mix well.

Just before serving, stir through the butter and coriander.

Add all of the ingredients, except the butter, to a frying pan. Reduce over low heat, 10 minutes. Strain the milky white liquid and whisk in the butter.

When warm in temperature, using a stick blender, aerate the liquid. Scoop off the foam to finish the dish.

To assemble Dirk and Vineet’s dish in its splendid entirety, smear the mashed potatoes on a flat plate, arrange the lamb loin pieces and the samoosas around the plate. Spoon the lemongrass foam over the lamb loin. Serve garnished with cherry tomatoes, green oil and chervil.