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.
4 x 175-200g lamb chump chops or saddle steaks, fat trimmed off
1 tbspvegetable or corn oil
½ tsp red chilli powder
1 tbsp vegetable or corn oil
100g ghee or clarified butter
2 black cardamom pods
1 bay leaf
2 onions, finely chopped
3 green chillies, chopped
½ tsp ground turmeric
1 tbsp garlic paste
110g lamb, finely diced
200g sweetcorn (canned is fine)
4 tbspplain yoghurt
150ml lamb stock
6cm piece of fresh ginger, finely chopped
50g fresh coriander, chopped
Juice of 1 lemon
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.
Divide the sauce between 4 serving plates, place the lamb on top and serve.
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