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The combination of black cherries and fennel seeds gives a great aroma to this elegant dish. Serve with rice and Broccoli Masala.
Serves 4


    • 1 tablespoon grapeseed oil
    • 2 pounds rack of lamb


    • 2 teaspoons ground cumin
    • 2 teaspoons garam masala
    • 1 teaspoon fennel seeds
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper


Combine all the rub ingredients in a bowl and rub the mixture over all the surface of the lamb.

Heat the oil in a heavy-bottomed skillet over medium-high heat.

Place seasoned lamb in the skillet and brown on all sides, about 3 to 4 minutes.
Preheat the oven to 450°F.

Place the lamb on a baking sheet and bake for 10 minutes. Remove from the oven and let sit for 5 minutes.


    • 1 tablespoon grapeseed oil
    • 1/2 teaspoon asafoetida
    • 2 tablespoons chopped garlic
    • 1 teaspoon fenugreek seeds
    • 2 teaspoons garam masala
    • 1/4 teaspoon ground cardamom
    • 1 (14-ounce) can pitted cherries

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

Suggested wine: New World Merlot

Recipe from EVERYDAY INDIAN: 100 Fast, Fresh, and Healthy Recipes
by Bal Arneson  (Whitecap Books; March 2009; Softcover with flaps/$29.95)


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