Lamb with Black Cherry Sauce

Serves 4

What you will need

1 Tablespoon Grapeseed Oil

2lb Rack of Lamb

For the Rub

2 Teaspoons Ground Cumin

2 Teaspoons Garam Masala

1 Teaspoon Fennel Seeds

¼ Teaspoon Ground Cinnamon

¼ Teaspoon Salt

¼ Teaspoon Pepper

How to do it

  1. Combine all the rub ingredients in a bowl and rub the mixture over all the surface of the lamb.
  2. Heat the oil in a heavy bottomed skillet over a medium-high heat.
  3. Place seasoned lamb in the skillet and brown on all sides, about 3 to 4 minutes.
  4. Preheat the oven to 450°F.
  5. Place the lamb on a baking sheet and bake for 10 minutes. Remove from the oven and let sit for 5 minutes.

For the Sauce

1 Tablespoon Grapeseed Oil

½ Teaspoon Asafoetida

2 Tablespoons Chopped Garlic

1 Teaspoon Fenugreek Seeds

2 Teaspoon Garam Masala

¼ Teaspoon Ground Cardamom

1 14oz Can Pitted Cherries

How to do it

  1. While the lamb is baking prepare the sauce. Place the asafoetida in a saucepan and cook for 5 seconds over a medium-high heat.
  2. Mix in the garlic and fenugreek seeds and cook for 1 minute.
  3. Stir in the garam masala and cardamom.
  4. Cook for 10 seconds and add the cherries, including the juice.
  5. Reduce the heat to low and simmer the sauce for 7 to 9 minutes.
  6. Remove the sauce from the heat and process it using a food processor to thicken the sauce.
  7. Pour some sauce onto a serving platter, place the lamb on top, and then pour the rest over the lamb.

Recipe excerpted from 'Everyday Indian: 100 Fast, Fresh and Healthy Recipes' by Bal Arneson.