Arguably Australia's most awarded Indian restaurant, Jasmin has gained a reputation for it's traditional yet creative cuisine. Established in 1980 by the Singh-Sandhu family, it wasn’t long before word spread about the culinary prowess of Mrs Anant Singh-Sandhu, one of Australia’s most highly regarded chefs and culinary inspiration behind Adelaide’s favourite restaurant. Her commitment to her family recipes, integrity with produce and masterful art of blending spices attracted curry addicts from everywhere.
Although the ownership of the restaurant passed into the hands of long–term employees Julia Kunst, Simon Lambert and Andrew Adair in 2010, with Singh siblings Sheila and Amerik maintaining a hands on interest and Anant a role as their culinary consultant, the 80-year-old matriarch still spends time on a daily basis in her kitchen, waving her magic spoon over the kitchen, tasting and testing and ensuring consistent quality. One of her signature dishes, Punjabi Lamb Tandoori is a popular dish made with lamb cutlets marinated in yoghurt, coriander, chilli and Mrs. Singh’s own blend of curry powder, then slowly cooked over charcoal in the tandoor. Spicy, powerful and bursting with flavour, this dish is not for the feint of heart, but for those who love Indian cuisine with a whollop.
The lamb first marinates in a mixture of ginger, garlic, vinegar, lemon juice,
paprika and chilli powder for 2-3 hours
A second marinade of yoghurt, garam masala, curry powder, turmeric, chilli powder,
oil and lemon juice is whisked together
The yogurt marinade is rubbed all over the lamb chops and chilled in the fridge
for at least 3 hours or even overnight
Punjabi Rack of Lamb Chops
1 2-pound rack of lamb, frenched and cut into chops
2-inch piece of ginger, peeled and roughly chopped
4 garlic cloves
2 tbsp white wine vinegar
Juice of 2 lemons
1 tsp salt
1 tbsp paprika
1 tbsp chilli powder
1/2 cup plain Greek yoghurt
2 tbsp garam masala
1 tbsp meat curry powder
1/2 tsp turmeric
1 tbsp chilli powder
1/4 cup cooking oil
In a processor, blend the ginger, garlic and vinegar to make a paste. Take two tablespoons of the paste and add half the lemon juice, salt, paprika and chilli powder, mix together and rub over the lamb. Allow to marinate in the fridge for 2-3 hours.
Mix together the yoghurt, garam masala, curry powder, turmeric, chilli powder, oil and remaining lemon juice. Rub over the lamb and marinate in the fridge for at least 3 hours or preferably overnight. Grill or barbecue the lamb to taste.
Jasmin Restaurant Cookbook