Slow Roasted Lamb Rack with Pistachios and Kasundi

Name: Slow Roasted Lamb Rack with Pistachios and Kasundi
Yield: 2 servings
Cuisine: Australian
Ingredients: 2 onions, sliced; 1/2 cup olive oil; 5cm piece ginger, peeled, grated; 2 garlic cloves, peeled, grated; 1 tbsp cumin seeds; 1 tsp mustard seeds; 1 cinnamon stick; 1 tbsp fennel seed, ground; 1 teaspoon chilli flakes; 1 teaspoon turmeric powder; 1/4 tsp clove powder; 1 green chilli long, seeds removed, finely chopped; 1/3 cup brown sugar; 1/3 cup white wine vinegar; 440g tin chopped tomatoes; 1 medium eggplant, cut into 2cm dice, salted for 1/2 hr; 1 tsp fine salt, extra for seasoning

With

Gary Mehigan

SERVES

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Ingredients

2 onions, sliced
1/2 cup olive oil
5cm piece ginger, peeled, grated
2 garlic cloves, peeled, grated
1 tbsp cumin seeds
1 tsp mustard seeds
1 cinnamon stick
1 tbsp fennel seed, ground
1 teaspoon chilli flakes
1 teaspoon turmeric powder
1/4 tsp clove powder
1 green chilli long, seeds removed, finely chopped
1/3 cup brown sugar
1/3 cup white wine vinegar
440g tin chopped tomatoes
1 medium eggplant, cut into 2cm dice, salted for 1/2 hr
1 tsp fine salt, extra for seasoning

Method

Place the diced eggplant into a bowl and sprinkle with 1 teaspoon of fine sea salt. Mix and allow to stand for 1/2 hour.
Rinse under cold water to remove the salt and bitter juices from the eggplant, squeeze gently to remove excess water. Place into a clean tea towel to dry thoroughly.
Place eggplant back and season with pepper and a drizzle of extra virgin olive oil. Cook in batches in an air fryer at 200C for 10-12 minutes until golden and crisp.
Meanwhile, place a medium sized pot over a medium heat. Pour in the remaining olive oil and heat for 30 seconds, add the whole spices and allow to sizzle and release their aroma.
Add the onions and cook until soft and sweet, stirring regularly.
Add the ground spices, chilli flakes and green chilli and continue to cook over a medium heat for 2 minutes.
Add the brown sugar, stir to combine and deglaze with the vinegar.
Bring to the boil and reduce until the vinegar has almost entirely evaporated.
Pour in the chopped tomatoes and rinse the tin with a cup of water. Add this to the kasundi, along with the fried eggplant, stir to combine and bring to the boil. There should be enough liquid to just cover all the ingredients.
Cook gently over a low heat for at least 30 minutes or until the oils begin to separate from the sauce. Serve.

Gary Mehigan

Gary Mehigan spent eleven seasons as a judge on MasterChef Australia before turning his attention to the road. He hosts Around the World on Two Plates and Good Food Everyday, cooking through markets and family kitchens from Spain to Sri Lanka. His own kitchen instinct sits in classical French technique with a forensic eye for produce.