Name: Grilled Lamb Tenderloins with Curried Golden Raisins and a Spinach Timbale
Yield: Serves 6
Cuisine: Malaysian
Ingredients: 1 cup red wine vinegar; 1 large beefsteak tomato, roughly chopped; 1½ teaspoons salt; 1½ teaspoons chopped garlic; Black pepper to taste; ¼ teaspoon ground cayenne; 3 cloves garlic, smashed; Salt and black pepper to taste; 2 teaspoons nigella (kalonji) seeds; 1 teaspoon salt; 1 small onion, roughly chopped; 1 teaspoon garam masala; 1 tablespoon clarified butter (see Notes); ½ teaspoon salt; 5 to 6 chicken bones and/or wings, roughly chopped; 2 tablespoons clarified butter (see Notes); 2 teaspoons salt; ½ cup chicken stock; ¼ teaspoon black mustard seeds; ¼ cup golden raisins; ½ teaspoon black mustard seeds; 2 bunches spinach, blanched, squeezed dry, and chopped; 6 whole black peppercorns; 1 roasted lamb shank; 1 teaspoon Madras curry powder; ½ teaspoon ground coriander; About 1 tablespoon clarified butter (see Notes); 2 quarts veal stock; 1 teaspoon ground cumin; 4 green cardamom pods

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cooking without Borders

By Anita Lo

Published 2011

About

My mom was from Malaysia. Like her, most of that country’s inhabitants are Chinese—part of a substantial number of people who left the Fujian province for life in Kuala Lumpur. They continue to identify themselves as Chinese, linguistically and nationally, and are singled out by the Malaysian government as such; there are laws created specifically to control what you can or can’t own as a Chinese person. This is a measure taken to preserve the native population and its progeny. The crossroa