Chaamp Taazdaar Recipe

Ingredients
For the kid/lamb rack:
2 rack of kid/lamb
olive oil to brush and baste braised racks

The first marination:
6 gm red chilli powder
salt to rub, 40 gm ginger paste, strained
20 gm garlic paste, strained
120 ml red wine vinegar

The studding:
12 cloves, 12 garlic flakes
4 ¼” cinnamon sticks
16 black peppercorns

The braising:
cooking oil, to baste the legs
15 gm meethi tulsi (fresh basil)
20 gm ginger, 5 green cardamom
2 black cardamom, 3 bay leaf
12 gulaab ki pankhrhi (rose petals)
salt to taste

The second marination:
60 gm yogurt
60 gm processed cheese
60 ml cream, 7.5 gm meethi tulsi

The masala:
2.25 gm black pepper, freshly roasted and coarsely ground
1.5 gm amchoor (mango powder)
0.75 gm kasoori methi (fenugreek powder)
0.75 gm kebab cheeni (allspice powder)
0.375 gm gulaab (rose petal powder)
a generous pinch kaala namak (black rock salt powder)

Method
The kid/lamb racks:
Clean, remove the fat, wash and pat dry.
The first marination: Forcefully rub, as in massage the racks with red chillies. Repeat process with salt, then with garlic paste, ginger paste and, finally, with vinegar. (Remember, each of these ingredients is to be rubbed separately and not as mixture). Refrigerate for 30 minutes.

The studding: Using a cooking needle stud the fleshiest meat of the racks with garlic and the spices.

The braising: Rub the racks with oil, arrange in a roasting tray, add the remaining ingredients and enough water to cover the racks. Braise in a pre-heated oven (400° F) until the liquor begins to boil. Then reduce oven temperature to 150° F and braise
for 2.30 hours. Remove and discard the liquor. Brush the racks with olive oil and keep aside.

The second marination: Whisk yogurt. Grate cheese. Clean, wash and finely chop basil. Put these ingredients in a bowl, add cream and whisk to mix well. Rub the olive oil-coated racks with this marinade and refrigerate for 30 minutes. (Remove at least 10 minutes before cooking.)

The masala: Mix all the ingredients in a bowl and keep aside.

The skewering: Skewer right down middle horizontally and as close to bone
as possible.
Put the skewers in a moderately hot tandoor and roast for 5-6 minutes. Remove, baste with olive oil and roast again for 2 minutes. Or arrange racks on mesh of charcoal grill, cover grill and roast over moderate heat for 7-8 minutes, turning occasionally. Uncover, baste with cooking oil and roast again for 2 minutes, turning once. Alternatively, arrange racks on greased roasting tray and put in pre-heated oven (250° F) for 7-8 minutes, turning occasionally. Baste with oil and roast again for 3 minutes, turning once. Remove.

To Serve:
Baste racks with butter, arrange on carving platter, sprinkle the masala and serve hot.