Ian Chalermkittichai, chef/owner, Kittichai, New York City

Ingredients

4 lamb racks

2 Tbsp. roasted ground cumin

2 Tbsp. roasted ground coriander seeds

2 Tbsp. curry powder

1 Tbsp. turmeric powder

2 cloves minced garlic

2 Tbsp. grapeseed oil

Pinch of salt

Kao soy curry

1 can yellow curry

1/2 can red curry

1 Tbsp. roasted ground cumin

1 Tbsp. roasted ground coriander seeds

1 Tbsp. curry powder

1/2 Tbsp. turmeric powder

2 Tbsp. cooking oil

Fish sauce, to taste

White sugar, to taste

3 cans coconut milk

1 pack wonton noodles, cooked

1 cup pickled mustard greens, diced

1 red onion, diced

Zest of 1 lime

1 cup cilantro or sawtooth coriander leaves

1 Tbsp. red chili oil

Directions

Make a marinade paste with the cumin, coriander, curry powder, turmeric, minced garlic, salt and grapeseed oil. Apply it to the lamb racks and marinate in the refrigerator for 30 minutes or overnight.

To make the curry, use medium saucepan, pour in 2 tablespoons cooking oil and start cooking the curry paste (both red and yellow curries) on low heat for 2-3 minutes, adding the spices, then coconut cream (separated when you open milk cans) and cook for 5 minutes; then add the rest of the coconut milk. Bring to a boil, add sugar, fish sauce to taste and simmer for half an hour and check the seasoning.

For the lamb, preheat the oven to 375 degrees. Heat the saut pan with grapeseed oil and season the marinated lamb with salt and sear until golden brown.

Put pan in oven for 15-17 minutes until medium rare, take the lamb out from the oven and rest for 5 minutes before cutting.

Place the cooked wonton noodles into center of the plate. Place the lamb rack on top and sprinkle with diced onion, pickled mustard greens, lime zest and cilantro, then pour the hot curry on the lamb. Serve with crispy wonton noodles as garnish (optional).

Yield: 8 portions