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 make the marinade, dry roast the cloves, cinnamon, cumin and black stone flower in a hot pan for about 30 seconds, to release their aromas. Pound using a pestle and mortar and mix with the yoghurt, chilli powder, ginger garlic paste, salt, and sugar in a small bowl. Set aside.
To make the sauce, heat the ghee in a heavy-bottomed pan. Add the cloves, black cardamom seeds and bay leaf. When they start to crackle, add the onions and cook over a medium heat.
Add the turmeric and salt and fry briskly for a minute, taking care the turmeric doesn’t start to burn. Add the ginger garlic paste and fry for a further couple of minutes.
As soon as the fat starts to separate from the mixture, add the green chillies, three quarters of the sweetcorn and the yoghurt. Cook, stirring continually, over a low heat for around 15–20 minutes until the corn has broken down and the sauce starts to become very thick.
Add the lamb stock. Bring back to the boil, add the coriander and the remaining sweetcorn and reduce to a medium heat. Simmer for a further 10 minutes. Add the garam masala, season with salt and pepper and finish with a squeeze of lemon juice.
Meanwhile, to cook the lamb, preheat the oven to 170C/150C Fan/Gas 3. Mix together the salt, oil and chilli powder and rub all over the meat. Heat a drizzle of oil in a heavy pan and sear the rumps over a medium heat for 2–3 minutes. Flip them and cook another 2 minutes. Spread the reserved marinade all over the seared lamb and roast for 6–7 minutes. Leave to rest for 3–4 minutes before slicing evenly and serving with the sauce and the wilted greens.
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