The Cinnamon Club Cookbook by Iqbal Wahhab

Author:Iqbal Wahhab
Language: eng
Format: epub
ISBN: 9781472933065
Publisher: Bloomsbury Publishing
Published: 2003-11-22T05:00:00+00:00

LAMB SHANK ROGAN JOSH

RAJASTHANI ROAST RUMP OF LAMB WITH CORN SAUCE

SERVES 4

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/6–7oz lamb chump chops or saddle steaks, fat trimmed off

1 tablespoon vegetable or corn oil

For the marinade:

½ teaspoon red chilli powder

½ teaspoon salt

1 tablespoon vegetable or corn oil

For the corn sauce:

100g/4oz/½ cup ghee or clarified butter

8 cloves

2 black cardamom pods

1 bay leaf

2 onions, finely chopped

3 green chillies, chopped

½ teaspoon ground turmeric

1 teaspoon salt

1 tablespoon Garlic Paste

100g/4oz/½ cup lamb, finely diced

200g/7oz/1¾ cups sweetcorn (canned is fine)

4 tablespoons plain yoghurt

150ml/¼/⅔ cup pint lamb stock or water

6cm/2½ inch piece of fresh ginger, finely chopped

50g/2oz/1 cup 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 or water, bring back to the boil, then add the ginger, coriander and the remaining corn. Reduce heat to medium and simmer for 10 minutes. Check seasoning and add 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.

Wine to accompany this recipe

AUSTRALIAN PINOT NOIR

The ripeness and freshness of a western Australian Pinot Noir will balance the natural sweetness of the lamb, while the corn will complement the oaky flavour of the wine.

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