Roast lamb rumps with Rajasthani corn sauce recipe
"This is a roast lamb dinner with a spicy twist, designed to make any Sunday that little bit special...."
INGREDIENTS
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4 cloves
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1cm/½in piece cinnamon stick
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1 tsp cumin seeds, lightly toasted
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1 tbsp black stone flower
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2 tbsp plain yoghurt
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1 tsp Kashmiri chilli powder
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1 tbsp ginger garlic paste
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pinch salt
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½ tsp sugar
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70ml/2½fl oz ghee or clarified butter
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6 cloves
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2 large black cardamom pods
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1 bay leaf
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2 onions, finely chopped
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½ tsp ground turmeric
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1 tsp salt
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1 tbsp ginger garlic paste
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2–3 green chillies, stalks removed and slit lengthways
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1 x 200g/7oz tin sweetcorn, drained
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4 tbsp plain yoghurt
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150ml/5fl oz lamb stock or boiling water
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50g/1¾oz fresh coriander, roughly chopped
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1 tsp garam masala
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1 lemon, juice only
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freshly ground black pepper
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4 x 100–150g/3½–5½oz lamb rumps, surface fat trimmed off
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½ tsp salt
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1½ tbsp corn or vegetable oil, plus extra for cooking
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1 tsp chilli powder
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wilted greens
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