Serves: 4
Total Calories: 40

1/2 cup or sour cream
15 to 20 raw cashew nuts
10 to 12 green cardamom pods
2 teaspoons fenugreek seeds
2 teaspoons cumin seeds
4 cloves garlic (large), peeled
8 to 10 quarter-size slices peeled fresh ginger
1 to 3 fresh green chili pepper, such as serrano, stemmed
1/2 cup fresh mint leaves
1/4 cup fresh lime juice or lemon juice
1 tablespoon melted ghee or vegetable oil
2 teaspoons Garam Masala
1 teaspoon salt, or to taste
4 to 6 racks baby lamb (8 to 10 ounces each)
sprig fresh mint leaves

1. Prepare the yogurt cheese. Then, in a spice or a coffee grinder, grind together the cashews, cardamom pods, fenugreek, and cumin seeds to make a fine powder.

2. In a food processor, process together the garlic, ginger, green chili peppers, and mint until minced. Add the yogurt cheese, lemon juice, ghee (or oil), cashew-spice mixture, garam masala, and salt and process again until smooth.

3. Place the racks of lamb in a large non-reactive dish and, with your dean fingers, coat both sides of each rack with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 12 and up to 24 hours.

4. Preheat the oven to 500°F. Place the marinated racks on a heavy baking sheet and roast on the lowest shelf in the oven until the tips of the bones turn golden brown, about 10 minutes.

5. Change the oven setting to "broil." Then, reposition the racks to ensure proper cooking: With oven mitts on your hands, carefully remove the baking sheet from the bottom shelf and place it 8 to 10 inches from the broiler heating element. Broil until the lamb is very fragrant and golden-brown, about 10 minutes. Transfer to a platter, or cut the ribs apart, garnish with mint sprigs, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 40
Calories from Fat: 31

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