Ingredients
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4 x 175-200 grams lamb chump chopsor saddle steaks fat trimmed off
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1 tablespoon vegetable or corn oil
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Marinade
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1/2 teaspoon red chilli powder
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1 tablespoon vegetable or corn oil
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Corn Sauce
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100 grams gheeor clarified butter
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8 cloves
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2 black cardamom pods
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1 bay leaf
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2 onionsfinely chopped
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3 green chilliesfinely chopped
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1/2 teaspoon ground turmeric powder
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1 tablespoon garlic paste
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110 grams lambfinely diced
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200 grams sweetcorncanned is fine
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4 tablespoons plain yoghurt
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150 millilitres lamb stock
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6 cm fresh ginger
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50 fresh corianderchopped
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1 Lemon Juice
Directions
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.
- 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.
