Ingredients

Ingredients For the lamb

• 1 tbsp finely chopped raw papaya

• 1 tbsp finely chopped garlic

• 1 tsp finely chopped green chilli

• 1 tsp ground fennel seeds

• 1 tsp freshly ground black pepper

• 1 tsp sweet paprika

• 3 tbsp mustard oil (available from some supermarkets and Asian grocers)

• 100ml/3½fl oz single cream

• 55ml/2fl oz double cream

• 2 tbsp gram flour (also called chickpea flour, available from some supermarkets and Asian grocers)

• 2 tbsp pastis

• ½ nutmeg, grated

• pinch salt

• 2 x 8-bone racks of lamb, excess fat removed

• 50g/2oz butter, melted

For the mint chutney

• 200g/7oz fresh mint leaves

• 2 tbsp finely chopped red onion

• 2 tbsp lemon juice

• 1 green chilli, seeds removed, chopped

• ½ tsp salt

• ½ tbsp vegetable oil

• 4 tbsp Greek-style yoghurt

For the mango salad

• 2 green mangoes, finely sliced

• small handful fresh coriander

• handful watercress

• 2.5cm/1in piece root ginger, grated

• 1 tsp toasted cumin seeds, crushed

• 1 tbsp lime juice

• 1 tbsp olive oil

• ½ tsp sugar

Description

Recipe Uses 1 Tbsp Finely Chopped Raw Papaya, 1 Tbsp Finely Chopped Garlic, 1 Tsp Finely Chopped Green Chilli, 1 Tsp Ground Fennel Seeds, 1 Tsp...

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