Dinner
Rack of Lamb Kebabs
Recipe by Antony Amourdoux
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Inspired from Pondicherry on the East Coast of India. This recipe is the easiest but the most delicious spiced Lamb recipe
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- 500g hand cut rack of lamb
- 1 large onion
- 4 tbsp garlic paste
- 3 cloves of garlic
- 2 star anise
- 100ml water
- 1 tbsp chilli powder
- ½ tbsp turmeric powder
- 1 tbsp garam masala
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp sunflower oil
Utensils
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Step 1
Cut the large onion coarsely and blitz in a food processor. In the Ninja Foodi Multi-Cooker pot mix the blitzed onion, garlic paste, cloves, star anise and water together with the lamb
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Step 2
Assemble the pressure cooker lid, making sure the valve is in the seal position
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Step 3
Select PRESSURE and set to HIGH. Set the time to 5 minutes. Select START/PAUSE to begin. When the pressure cooking is complete, carefully quick release by moving the valve to the vent position
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Step 4
Remove the lamb from the cooked liquid and dry them with a kitchen towel
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Step 5
In a small bowl mix together the chilli powder, turmeric powder, garam masala, ginger and garlic paste into a thick paste. Gently coat the dried lamb racks with the paste
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Step 6
Set the Ninja Foodi Multi-Cooker to Air Crisp at 200c, place the lamb racks on to the reversible rack and drizzle a tbsp of oil on it. Air crisp this for 10 minutes and VOILA! They are ready
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Step 7
Serve with a yogurt and mint dip (Greek yogurt + mint sauce) – quick and easy!
