0 0

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
4 x 175-200 grams lamb chump chops or saddle steaks fat trimmed off
1 tablespoon vegetable or corn oil
1/2 teaspoon red chilli powder
1 tablespoon vegetable 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 ground turmeric powder
1 tablespoon garlic paste
110 grams lamb finely diced
200 grams sweetcorn canned is fine
4 tablespoons plain yoghurt
150 millilitres lamb stock
6 cm fresh ginger
50 fresh coriander chopped
1 Lemon Juice
  • Serves 4
  • Medium


  • Marinade

  • Corn Sauce



Though this dish is full of Indian flavours the technique of searing the meat and then reducing the sauce is distinctly French in style. The silky corn sauce is common to much of Rajasthani cuisine but we like to use a mixture of mashed and whole corn kernels to give a more interesting texture. Serve with Star Anise Pilau Rice.

  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.

Vivek Singh

With a global reputation as one of the masters of Indian fine dining, Vivek Singh’s signature culinary style marries modern Indian flavours with Western techniques. Executive Chef & CEO of five restaurants, author of six cookbooks and a regular face on both television and live cookery events across the country, Vivek Singh is one of the most inspiring Indian chefs of his generation. Chef and Restaurateur The Cinnamon Club first opened its doors in 2001 at the historic Grade II-listed Old Westminster Library and has been redefining the expectations of Indian cooking ever since. Vivek liberated Indian food from its traditional shackles and crafted a brilliant marriage between Indian flavours and western fine dining styles. The Cinnamon Club is now a benchmark for fine dining Indian restaurants around the world. In 2008, Vivek opened his second restaurant in London, Cinnamon Kitchen. Located in Devonshire Square – rather fittingly within the former warehouses of the East India Trading Company and a stone’s throw from London Liverpool Street station – the restaurant was the City’s first tandoor bar and grill and also includes the chic, spice-infused destination cocktail bar, Anise. Following this, 2016 saw the launch of Cinnamon Bazaar located in Covent Garden. Inspired by the hustle and bustle of ancient and modern bazaars from around the world, the restaurant blends Old World flavours with The Cinnamon Collection’s renowned modern Indian culinary style to create a unique cultural dining experience. At the end of last year 2017, Vivek launched the second Cinnamon Kitchen, his first restaurant outside of London, within the new Westgate development in Oxford. Not content with sitting still, the team then launched another Cinnamon Kitchen at Battersea Power Station in April 2018. Author With critical acclaim came consumer demand and Vivek wrote The Cinnamon Club cookbook in 2003, quickly followed by his second publication in 2006, The Cinnamon Club Seafood Cookbook, and a third, Curry: Classic and Contemporary in 2008. His fourth cookbook, Cinnamon Kitchen: The Cookbook, focus on the dishes of his second restaurant released in 2012, while his fifth cookbook, Spice at Home, published in 2014, combines recipes from his home both in India and the UK, and connects the two cultures with spice and technique. In 2017, Vivek published his sixth highly anticipated cookbook, centred around glittering Indian festivals and beautiful celebratory feasts called Vivek Singh’s Indian Festival Feasts. TV Appearances Widely regarded as one of the most articulate and inspiring Indian chefs of his generation, Vivek regularly appears on television with appearances on leading British cookery shows such as Saturday Kitchen and MasterChef. Pop-ups and Festivals The Cinnamon Club’s reputation has spread across the globe and Vivek has even taken the restaurant to New York City where he staged a pop-up in 2012 at Desmond’s on the Upper West Side. He has popped up internationally at various leading hotels and restaurants, such as the five-star Ritz Carlton in Bangalore, demoed at the luxurious Thailand Banyan Tree and has shown off his skills on the Britannia Cruise Ship. In 2013, Vivek launched the Indian street food concept ‘Joho Soho’, a shabby-chic mobile street food stand travelling the country serving spicy, flavour-filled dishes at some of the UK’s biggest festivals and events catering for the foodie crowds. He also juggles a busy roster of live demos at food festivals around the country including Taste of London and the BBC Good Food Show. Recognition In 2015, Vivek was awarded an honorary Doctorate of Letters from the University of Warwick for his significant contribution to the culinary landscape of London and the development of Indian cuisine across the UK. Celebrating its 50th year, the University honoured those who drove change through independent thinking and exceptional professional achievement. Developing Young Talent Vivek is passionate about mentoring and nurturing young talent. In recent times, there has been a chronic skills shortage in the restaurant sector. Vivek is committed to growing talent through his restaurants with the Assistant Manager Training Program, Sous Chef Training Program, and most recently the Chef De Partie Training Program. Vivek also works with initiatives such as The Mastara Chef apprentice scheme which aims to build interest in the Indian hospitality sector from UK talent. Vivek employs a number of apprentices at his modern Indian restaurants to support this important cause. He also supports many foodie charities including Action Against Hunger, Find Your Feet, Mosaic and Wooden Spoon on an ongoing basis. For more information on Vivek Singh, please contact: Emma Hawley or Colleen Monaghan at Roche Communications T: 020 7436 1111 e: [email protected]  

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Braised Lamb Shoulder
Slow Cooked Lamb Shoulder Recipe With Kimchi & Sriracha
Braised Lamb Shoulder
Slow Cooked Lamb Shoulder Recipe With Kimchi & Sriracha

Add Your Comment