Rajasthani Roast Rump of Lamb with Corn Sauce
User Reviews
4.9
147 reviews
Excellent
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Prep Time
40 mins
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Cook Time
1 hr 40 mins
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Total Time
1 hr 55 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Indian
Rajasthani Roast Rump of Lamb with Corn Sauce
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 200 grams lamb chump chops (x 4) or saddle steaks fat trimmed off
- 1 tablespoon vegetable oil or corn oil
MARINADE
- 1/2 teaspoon red chilli powder
- 1 tablespoon vegetable oil or corn oil
CORN SAUCE
- 100 grams ghee or clarified butter
- 8 cloves
- 2 black cardamom pods
- 1 bay leaf
- 2 onions finely chopped
- 3 green chillies finely chopped
- 1/2 teaspoon turmeric powder ground
- 1 tablespoon garlic paste
- 110 grams lamb finely diced
- 200 grams sweetcorn canned is fine
- 4 tablespoons yogurt plain
- 150 milliliters lamb stock fresh
- 6 cm ginger (2 ⅓ inch) fresh
- 50 Coriander chopped
- 1 lemon juice
Instructions
- Mix together all the ingredients for the marinade and rub them over the lamb. Set aside to marinate for 20-30 minutes.
- Meanwhile, make the sauce. Heat the ghee or clarified butter in a heavy-based pan and add the cloves, cardamom and bay leaf.
- When they start to crackle, add the onions and cook on a medium heat until golden.
- Add the chillies and cook for 1-2 minutes.
- Then add the turmeric and salt and sauté briskly for a minute, taking care that the dry spices do not start to burn.
- Add the garlic paste and cook, stirring, for a couple of minutes.
- As soon as the fat starts to separate out at the side of the mixture, stir in the diced lamb.
- Cook for 4-5 minutes, until browned, then add three-quarters of the corn and all the yoghurt.
- Cook gently for about 30 minutes, stirring occasionally, until the corn is nearly mashed and the sauce is becoming very thick.
- Add the lamb stock, bring back to the boil, then add the ginger, coriander and the remaining corn.
- Reduce the heat to medium and simmer for 10 minutes.
- Check the seasoning and add the lemon juice.
- Heat the oil in a large ovenproof frying pan over a medium heat, add the lamb and sear for 4 minutes on each side.
- Transfer to an oven preheated to 180°c/350°F/gas mark 4 and roast for 6-7 minutes.
- Leave the meat to rest for 3-4 minutes, then cut into slices.
To Serve:
- Divide the sauce between 4 serving plates, place the lamb on top and serve.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
147 reviews
Excellent
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