Lomo de cordero asado al estilo Rajasthani con salsa de maíz

Though this dish is full of Indian flavors 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.

Enjoy this delicious recipe!

Ingredients

• 200 grams lamb chump chops (x 4) or saddle steaks fat trimmed off
• 1 tablespoon vegetable oil or corn oil

MARINADE

• 1/2 teaspoon red chilli powder
• 1 tablespoon vegetable oil or corn oil

CORN SAUCE

• 100 grams ghee or clarified butter
• 8 cloves
• 2 black cardamom pods
• 1 bay leaf
• 2 onions finely chopped
• 3 green chillies finely chopped
• 1/2 teaspoon turmeric powder ground
• 1 tablespoon garlic paste
• 110 grams lamb finely diced
• 200 grams sweetcorn canned is fine
• 4 tablespoons yogurt plain
• 150 milliliters lamb stock fresh
• 6 cm ginger (2 ⅓ inch) fresh
• 50 coriander chopped
• 1 lemon juice

Instructions

• 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.