Junoon is one of my favorite restaurants in NYC, and I was thrilled when they received their well deserved Michelin star. It is a great value (check out their amazing lunch deal) and the food and service always over-deliver. I was thrilled to hear that Chef Langille would share one of his fall recipes with our community.
Chef Langille was born in Southern New Hampshire and was working in the culinary field at the tender age of 14. By 17, he was learning basic skills at a local restaurant. Adin attended Johnson & Wales University and graduated with a degree in Culinary Arts. He then began working at Pascals on Ponce in Miami under Chef Pascal Oudin. While there, Adin honed his classic French technique. Lucky for us, Adin moved to New York to work as the Chef de Partie at Adour by Chef Alain Ducasse for 3 years. Adin began moving into kitchen management as Sous Chef at both Pier 9 with Chef Eric Hara and then at Abe & Arthurs.
Adin’s history with Junoon began as a stagiaires. He later took a sous chef position at Junoon., this is when he perfected his knowledge of traditional Indian cuisine. He quickly moved through the kitchen to become the Executive Sous Chef and to his current position, Chef de Cuisine. At Junoon Adin honors the tradition of India’s 2000-year-old cuisine, while holding true to its roots with modern day culinary techniques and ingredients.
We asked Chef Langille to tell us something novice chefs should know before getting into a kitchen. He told us “I believe that no chef is stronger or more important than his team. How your team is trained and treated has a direct effect on the plate. One of my motto’s is: I do not train cooks, I train Chefs. From day one I push people to grow and learn. Every plate counts, train your team to think for themselves, taste and evolve. Being a Chef is not only creating new dishes, making orders, doing inventory, scheduling and maintaining quality in the kitchen, but most importantly Chef means leader, you are only as good as your team”.
- 10 oz of lamb leg cut in 1 in cubes
- 1 cup yogurt (hung in cheese cloth over night)
- 1/2 teaspoon mace powder
- 1 teaspoon black cumin
- 1 teaspoon black cardamom
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon black pepper
- 2 tablespoon lemon juice
- 1 teaspoon chili powder
- salt to taste
- 5-6 granny smith apples peeled and rough chopped
- 4-5 black cardamom pods
- 4 tablespoons brown butter
- salt to taste
- 1/4 cup cumin
- 1/4 cup canola oil
- tapioca maltodextrin to powder consistency
- 1 red onion small dice
- 1 tablespoon ginger fine chopped
- 1/2 cup white balsamic
- 2 tablespoons canola oil
- salt to taste
- 4-5 jalapenos small dice
- Mix together all the ingredients for the marination, add the lamb and marinate for at least 24 hours.
- Fry the cardamom in the brown butter, add the apples, simmer until tender then puree in a blender.
- Roast the cumin, add the oil, spin in the blender then pass through cheese cloth. Spin the oil in a food processor and add the maltodextrin until it becomes a powder consistency.
- In a hot pan saute the ginger in the oil until it is lightly browned, then add the onions cook for about 1 min then add the balsamic, cover the pot and simmer for about 6-10 min.
- Quickly char the jalapenos in a very hot cast iron pan.
- To finish, cook the lamb in a ‘tandoor’ oven on a skewer for about 5-8 min or until medium, heat the apple puree in a small pot then spread on the plate, place the lamb on the plate then sprinkle the jalapenos and onions on top, finish with small piles of the cumin powder.
Junoon is located at 27 W 24th Street, New York, NY 10010
Hours of Operation
Saturday – Sunday 11:00am-3:30pm
Monday – Friday 12:00pm-3:00pm
Sunday – Thursday 5:30pm-10:30pm
Friday – Saturday 5:30pm-11:00pm
Landmarks Near Junoon: Madison Square Park, the Flatiron Building, and Home Depot.
Have you been there? Leave a review and check to see if there are Junoon Coupons for your next visit.