• 2 racks of lamb, Frenched (2 lbs each)
• 1 teaspoon melted ghee or olive oil
• salt and pepper
• 1– 2 teaspoons garam masala

Indian Curry Sauce

• 1 tablespoon ghee ( or coconut oil)
• 1 shallot- chopped
• 3 fat garlic cloves- rough chopped
• 1 tablespoon ginger- finely chopped
• 1/2 teaspoon turmeric
• 1/2 teaspoon fennel seed
• 1/2 teaspoon mustard seed
• 1 1/2 cups diced tomatoes (about 2 medium tomatoes)
• 1 can 13-ounces can coconut milk (do not use lite)
• 1 teaspoon dry fenugreek leaves – optional, but delicious!
• 1 teaspoon salt
• 1 teaspoon brown sugar or honey

Garnishes- cilantro, toasted fennel seeds, aleppo chili flakes