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Rajasthani Roast Rump of Lamb with Corn Sauce
4.9 from 147 votes

Rajasthani Roast Rump of Lamb with Corn Sauce

Rajasthani Roast Rump of Lamb is marinated with red chili and oil, then roasted and served alongside a spiced corn sauce enriched with lamb stock, yogurt, and a blend of Indian spices including cardamom, cloves, bay leaf, and turmeric. The sauce is thick and aromatic, incorporating diced lamb and sweetcorn for texture and flavor complexity.

Prep Time
40 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 55 mins
Servings: 4 servings
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Mix together all the ingredients for the marinade and rub them over the lamb. Set aside to marinate for 20-30 minutes.
  2. Meanwhile, make the sauce. Heat the ghee or clarified butter in a heavy-based pan and add the cloves, cardamom and bay leaf.
  3. When they start to crackle, add the onions and cook on a medium heat until golden.
  4. Add the chillies and cook for 1-2 minutes.
  5. Then add the turmeric and salt and sauté briskly for a minute, taking care that the dry spices do not start to burn.
  6. Add the garlic paste and cook, stirring, for a couple of minutes.
  7. As soon as the fat starts to separate out at the side of the mixture, stir in the diced lamb.
  8. Cook for 4-5 minutes, until browned, then add three-quarters of the corn and all the yoghurt.
  9. Cook gently for about 30 minutes, stirring occasionally, until the corn is nearly mashed and the sauce is becoming very thick.
  10. Add the lamb stock, bring back to the boil, then add the ginger, coriander and the remaining corn.
  11. Reduce the heat to medium and simmer for 10 minutes.
  12. Check the seasoning and add the lemon juice.
  13. Heat the oil in a large ovenproof frying pan over a medium heat, add the lamb and sear for 4 minutes on each side.
  14. Transfer to an oven preheated to 180°c/350°F/gas mark 4 and roast for 6-7 minutes.
  15. Leave the meat to rest for 3-4 minutes, then cut into slices.
To Serve:
  1. Divide the sauce between 4 serving plates, place the lamb on top and serve.

Notes