Roast lamb rumps with Rajasthani corn sauce

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4


By Vivek SIngh
From Saturday Kitchen

Ingredients

For the marinade

  • 4 cloves
  • 1cm/½in piece cinnamon stick
  • 1 tsp cumin seeds, lightly toasted
  • 1 tbsp black stone flower
  • 2 tbsp plain yoghurt
  • 1 tsp Kashmiri chilli powder
  • 1 tbsp ginger garlic paste
  • pinch salt
  • ½ tsp sugar

For the sauce

  • 70ml/2½fl oz ghee or clarified butter
  • 6 cloves
  • 2 large black cardamom pods
  • 1 bay leaf
  • 2 onions, finely chopped
  • ½ tsp ground turmeric
  • 1 tsp salt
  • 1 tbsp ginger garlic paste
  • 2–3 green chillies, stalks removed and slit lengthways
  • 1 x 200g/7oz tin sweetcorn, drained
  • 4 tbsp plain yoghurt
  • 150ml/5fl oz lamb stock or boiling water
  • 50g/1¾oz fresh coriander, roughly chopped
  • 1 tsp garam masala
  • 1 lemon, juice only
  • freshly ground black pepper

For the roast lamb rumps

  • 4 x 100–150g/3½–5½oz lamb rumps, surface fat trimmed off
  • ½ tsp salt
  • 1½ tbsp corn or vegetable oil, plus extra for cooking
  • 1 tsp chilli powder

To serve

  • wilted greens
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