Rajasthani Roast Rump of Lamb with Corn Sauce
User Reviews
4.9
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Prep Time
40 mins
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Cook Time
1 hr 15 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
Description
This recipe marries robust flavors of lamb with a uniquely spiced corn sauce inspired by Rajasthani cuisine. The lamb rump is marinated briefly in red chili powder and oil to add heat and moisture and is cooked to develop a seared crust.
The accompanying corn sauce starts with heating ghee and whole spices like cloves, black cardamom pods, and bay leaf to infuse warmth. Finely chopped onions and green chilies are sautéed until golden, followed by turmeric and garlic paste to build depth. Small diced lamb pieces are browned in this mix before adding canned sweetcorn and yogurt, which creates a creamy base. The sauce simmers until thick and richly flavored, finishing with fresh ginger, coriander, lemon juice, and remaining corn to brighten and complete the dish.
This combination offers a balance between tender roasted lamb and a savory, spiced sauce that provides both creaminess and texture. It suits a hearty meal where the sauce complements the protein while adding layers of flavor.
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 chili 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 onion finely chopped
- 3 green chili 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
User Reviews
Overall Rating
4.9
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