RAJASTHANI ROAST RUMP OF LAMB WITH 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 … Continue reading RAJASTHANI ROAST RUMP OF LAMB WITH CORN SAUCE