Recipe
Ingredients
Lamb loin (trimmed) - 800 g (200 g per person)
Ginger garlic paste - 40 g
Garam masala - 7 g
Red chilli powder - 2 g
Salt - to taste
Oil - 2 tbsp (neutral, sunflower or canola)
Kadahi duxelles
Button mushrooms - 300 g, finely chopped
Onion - 1 small, finely chopped
Garlic - 3 cloves, minced
Green chilli - 1, finely chopped (adjust heat)
Ginger - 1 tbsp, minced
Garam masala - 1 tsp
Ground coriander - 1 tsp
Ground cumin - ½ tsp
Red chilli powder - ½ tsp (optional)
Fresh coriander leaves - 2 tbsp, chopped
Oil - 2 tbsp
Salt - to taste
Swiss chard layer
Swiss chard leaves - 6-8 large, washed & stems removed
Turmeric - ¼ tsp
Salt - a pinch
Pastry assembly
Puff pastry - 2 large sheets (ready rolled)
Egg yolk - 1, beaten with 1 tbsp milk (for egg wash)
Rogan gravy
Lamb stock - 500 ml (unsalted, preferably homemade)
Oil - 1 tbsp
Onion - 1 small, finely sliced
Garlic - 3 cloves, crushed
Ginger - 1 tbsp, sliced
Green cardamom - 2 pods, lightly crushed
Cloves - 3
Black peppercorns - 6
Cinnamon stick - 1 small (about 4 cm)
Bay leaf - 1
Ground cumin - ½ tsp
Ground coriander - ½ tsp
Kashmiri chilli powder - ¼ tsp
Salt - to taste
Method
Prepare the lamb loin
Pat lamb loin dry, season generously with ginger garlic, garam masala, salt. Heat oil in a heavy pan until very hot. Sear lamb on all sides (about 1-2 min per side) for a nice crust. Remove from heat, set aside to cool completely. Make the Lamb duxelles. Heat ghee in a pan over medium heat. Add onion, garlic, ginger, and chilli; sauté until soft. Add minced lamb, breaking it apart as it cooks. Stir in mushrooms and cook until all moisture evaporates. Add garam masala, coriander powder, cumin and red chilli powder. Cook for 2-3 more minutes, season with salt, stir in fresh coriander, and cool completely.
Prepare the Swiss chard
Bring a pot of water to the boil with turmeric and a pinch of salt. Blanch chard leaves for 10-15 seconds, then plunge into ice water. Pat dry thoroughly, brush lightly with ghee.
Assemble the Wellington
Lay cling film on the work surface. Arrange Swiss chard leaves overlapping to form a rectangle. Spread the duxelles evenly over the leaves. Place the cooled lamb loin in the centre and roll tightly using the cling film. Chill for 15 minutes to firm up. Roll out puff pastry slightly larger than your lamb roll. Remove cling film, place lamb on pastry, wrap tightly, seal edges. Brush with egg wash, score lightly for decoration. Chill again for 15 minutes.
Bake the Wellington
Preheat oven to 200°C (390°F). Bake for 12 minutes for medium-rare (internal temp ~42°C), or longer if desired. Rest 10 minutes before slicing.
Make the masala lamb jus
Heat ghee in a saucepan over medium heat. Add onion, garlic, ginger; cook until caramelised. Add cardamom, cloves, peppercorns, cinnamon and bay leaf; sauté 30 seconds. Stir in cumin, coriander, and Kashmiri chilli powder. Pour in lamb stock, bring to a boil, then reduce heat and simmer 15-20 minutes until reduced by half. Stir in tamarind pulp and jaggery, simmer for two more minutes. Strain through a fine sieve.
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