Ingredients:

• 1 kg – lamb rack
• 2 cups – tandoori marinade
• 320 gm – basmati Rice
• 8 ladies fingers (okra)
• 4 papad
• 40 gm – garlic, crushed
• 4 small Eggplant
• 1 small onion, chopped
• 1 small garlic, crushed
• 1.5 cup – Yoghurt
• 1.5 cup – mint, finely chopped
• oil for frying

Method:

1. Cover the prepared lamb in the marination for 3 hours.
2. Saute the ladies fingers and mix with the cooked rice and keep warm.
3. Eggplant: Cut in half and fry in hot oil.
4. Take out the pulp and saute with crushed garlic, little chopped onion and put it back in the eggplant and keep warm.
5. Raita: Mix the yoghurt and the mint, which is finely chopped and season.
6. Lamb: Cook the rack in saute pan, or barbeque grill if you don’t have a tandoori pot for 3 minutes for rare, 5 minutes for medium-rare, 7 minutes for medium.