Grilled Lamb Tenderloins with Curried Golden Raisins and a Spinach Timbale

Name: Grilled Lamb Tenderloins with Curried Golden Raisins and a Spinach Timbale
Cuisine: Malaysian
Ingredients: 3 tablespoons clarified butter (see Notes); 1 medium onion, sliced; ½ cup neutral-flavored vegetable oil; ½ teaspoon black mustard seeds; Salt and black pepper to taste; Salt and black pepper to taste; ½ cup chicken stock; ¼ cup golden raisins; 1 cup all-purpose flour; 1 teaspoon salt; 1 cup coconut milk; 1 large egg; 1 tablespoon chopped fresh chives; 2½ pounds lamb tenderloins, 2 or 3 per person (see Notes); About 1 tablespoon clarified butter (see Notes); 2 teaspoons nigella (kalonji) seeds; 2 teaspoons salt; ½ teaspoon ground coriander; 1 teaspoon ground cumin; 1½ teaspoons chopped garlic; 1 teaspoon chopped fresh ginger; 5 to 6 chicken bones and/or wings, roughly chopped; 2 bunches spinach, blanched, squeezed dry, and chopped; 1 teaspoon garam masala; ¼ teaspoon ground cayenne; 2 large egg yolks; 2 large eggs; 1 cup full-fat Greek yogurt; 5 to 6 chicken bones and/or wings, roughly chopped; 1 teaspoon Madras curry powder

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

Ingredients

Asia
Malaysia
Main course

Ingredients

Method