Yield: 6 servings

2 Tablespoons peanut oil
1 cup fresh blackberries, well washed, picked clean of stems, and patted dry, or high-quality frozen blackberries
1 teaspoon Curry Spice Blend (see recipe) or curry powder
1/4 cup water
3 Tablespoons black peppercorns
1/4 cup fresh curry leaves, minced
1/4 cup olive oil
Three 8-rib baby lamb racks, frenched, meat removed from top of the bones
3 cups canola oil
Approximately 6 purple Peruvian potatoes, cut into twenty-four 1/4-inch thick slices (may be substituted for yellow Finns or Yukon Golds)
6 sprigs fresh purple basil
1 pound asparagus, trimmed and blanched (optional)
Coarse salt and freshly ground black pepper to taste.

Heat the peanut oil in a medium saucepan over medium heat. Add the blackberries and curry powder and stir to combine. Add the water and bring to a boil. Lower the heat and simmer for 3 minutes. Pour the sauce into a blender and process until smooth. Season with salt. Pour into a non-reactive container and set aside, letting it cool to room temperature.

Preheat the oven to 400°F. Place the peppercorns in a small sauté pan over medium heat. Cook, stirring frequently, for about 3 minutes, or until the peppercorns are nicely toasted. Process in a spice grinder until finely ground. Combine the ground pepper with the curry leaves and salt to taste in a small bowl. Add the olive oil and stir to blend.

Rub the spice mixture on the lamb racks. Wrap the bones with aluminum foil to keep them from burning while roasting. Place the lamb racks in a roasting pan and roast in the oven for about 30 minutes, or until an instant-read thermometer inserted into the center reaches 125°F for rare (or 135°F for medium). Remove from the oven and let rest for 5 minutes before carving.

While the lamb is roasting, prepare the potatoes. Line 2 baking sheets with a double layer of paper towels. Place the oil in a deep-fat fryer over high heat. When the oil registers 365°F on a candy thermometer, add the potatoes, a few slices at a time, taking care not to crowd the pan. Fry, turning if necessary, for about 4 minutes, or until tender and beginning to brown. Using a slotted spoon, transfer the potatoes to one of the prepared baking sheets. Continue frying until all of the potatoes have been browned and are well drained (on the same baking sheet). A few at a time, return the potatoes to the hot oil and fry, turning if necessary, for about 2 more minutes, or until crisp. Drain the potatoes on the clean paper towel-lined baking sheet. Season with salt and pepper.

Spoon the blackberry sauce onto the center of a dinner plate. Carve the lamb racks into chops, allowing 4 per person. Stack 4 potato slices in the center of the plate and crisscross the lamb chops over the potato stacks. Garnish with a sprig of purple basil and a small bunch of blanched asparagus, if desired, and serve.

Curry Spice Blend

Yield: 1 1/3 pounds

1 pound coriander seeds
1/4 pound cumin seeds
1 Tablespoon ground ginger
1 Tablespoon sweet cumin seeds
1 Tablespoon mustard seeds
1 Tablespoon fenugreek (see note)
2 teaspoons ground turmeric (see note)
1 teaspoon whole cloves
One 2-inch cinnamon stick
2 cardamom seeds
8 black peppercorns
1 dried cayenne chile, seeded

Preheat the oven to 275°F. Put all the ingredients on a large, low-sided baking sheet with sides and roast in the oven for 20 minutes, or until spices are lightly toasted and very aromatic. Put the spice mixture in a spice grinder in batches, and process at high speed until spices are very finely ground. Pour into a non-reactive container with a lid. Cover tightly and store in a cool dark spot for no more than 3 months.

Editor's Note
This Curry Spice Blend may be stored and used in other recipes as well. Many Indian spices and foods are available in specialty and gourmet stores and Indian, Pakistani or Middle Eastern markets. In her interview, Chef Jallepalli recommended a spice supplier in New York City, Sinha Trading Company, located at 121 Lexington Avenue, New York, NY 10016, (212) 683-4419. Sinha Trading Company sells everything you would need for an authentic Indian meal, including urad dal, ajowan, ghee, jaggery, cumin, turmeric and tamarind.

Wine Pairing
Stag's Leap Wine Cellars Napa Cabernet Sauvignon
Justin Winery and Vineyard Isosceles

Wine