A Rajasthani Roast Rump
Give Cinnamon Club founder, Vivek Singh's Rajasthani roast rump of lamb with corn sauce recipe a whirl to celebrate London's most anticipated foodie summer festival, Taste of London...
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Ingredients
- 4 x 175-200g lamb chump chops or saddle steaks, fat trimmed off
- 1 tbspvegetable or corn oil
- ½ tsp red chilli powder
- ½ tspsalt
- 1 tbsp vegetable or corn oil
- 100g ghee or clarified butter
- 8 cloves
- 2 black cardamom pods
- 1 bay leaf
- 2 onions, finely chopped
- 3 green chillies, chopped
- ½ tsp ground turmeric
- 1 tspsalt
- 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
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