Rajasthani Lamb & Sweetcorn Curry

Yields4 Servings

This Rajasthani Lamb & Sweetcorn Curry is an unusual curry from The North of India. There isn't a great deal of sweeter used in India, so to see it in this dish is quite special. And the curry itself is very special too.

I ate so many lamb and goat dishes in India using all kinds of amazing ingredients to enhance my favourite meat. Nuts, pulses, herbs and of course spices - but I'd never seen sweetcorn until I discovered this! It was a wonderful mix of spice and sweetness that is unlike any other curry I've ever tasted.

The sweetcorn brings the sweetness which sits so beautifully with spicy and lightly sour sauce. It's quite a spicy curry if you follow this recipe, but I'll often eliminate all the hot chilli elements on occasion to create a milder, more fragrant curry which also works wonderfully.

This is a welcome addition to my ever expanding curry repertoire and when the fresh corn is in season in the US (which is the best corn in the World incidentally), it is first on my 'to-cook' list.

Ingredients

1 tbsp vegetable oil
1 onion (sliced)
4 garlic cloves (grated)
½ cup + 1 tablespoon natural yoghurt
2 tbsp ghee (or vegetable oil)
6 cloves
2 bay leaves
1 5cm cinnamon stick
6 cardamom pods (lightly bruised)
1.20 kg lamb (chunks)
2 tsp Kashmiri chilli powder
2 tsp ground coriander
1 tsp ground turmeric
1 tsp garam masala
2 tsp salt
4 corn cobs (corn removed)
4 hot green chillies (seeds in, chopped)
1 lime (juice of)
2 tbsp fresh coriander (roughly chopped)

Directions

1

Heat the oil in a small frying pan over a moderate heat. Gently fry the onion for 4-5 minutes until golden brown. Remove from the heat and cool for 5 minutes. Place in a food processor with the garlic and 1 tablespoon of the yoghurt and blend into a smooth paste place in a bowl and set aside.

2

Add the corn kernels to the food processor and pulse into a rough paste, set aside.

3

Heat the ghee in a large pan until hot, then add the cloves, bay leaves, cinnamon stick and cardamom and fry for 1-2 minutes. Add the lamb and onion puree and fry for 5 minutes before adding the chilli powder, coriander, turmeric, garam masala and salt. Cook for a further 10 minutes until it is bubbling energetically. Pour in about 600ml of warm water and the remaining yoghurt and bring to a boil. Reduce the heat to low then cover partially and simmer gently for 1½ hours until the lamb is just tender. Add the corn and chopped chillies and bring back to a simmer. Cook for a further 20 minutes, stirring occasionally.

4

Remove from the heat, check for seasoning then squeeze in the lime and stir in the fresh coriander just before serving.

Serve with lots of fluffy basmati rice.

Ingredients

 1 tbsp vegetable oil
 1 onion (sliced)
 4 garlic cloves (grated)
 ½ cup + 1 tablespoon natural yoghurt
 2 tbsp ghee (or vegetable oil)
 6 cloves
 2 bay leaves
 1 5cm cinnamon stick
 6 cardamom pods (lightly bruised)
 1.20 kg lamb (chunks)
 2 tsp Kashmiri chilli powder
 2 tsp ground coriander
 1 tsp ground turmeric
 1 tsp garam masala
 2 tsp salt
 4 corn cobs (corn removed)
 4 hot green chillies (seeds in, chopped)
 1 lime (juice of)
 2 tbsp fresh coriander (roughly chopped)

Directions

1

Heat the oil in a small frying pan over a moderate heat. Gently fry the onion for 4-5 minutes until golden brown. Remove from the heat and cool for 5 minutes. Place in a food processor with the garlic and 1 tablespoon of the yoghurt and blend into a smooth paste place in a bowl and set aside.

2

Add the corn kernels to the food processor and pulse into a rough paste, set aside.

3

Heat the ghee in a large pan until hot, then add the cloves, bay leaves, cinnamon stick and cardamom and fry for 1-2 minutes. Add the lamb and onion puree and fry for 5 minutes before adding the chilli powder, coriander, turmeric, garam masala and salt. Cook for a further 10 minutes until it is bubbling energetically. Pour in about 600ml of warm water and the remaining yoghurt and bring to a boil. Reduce the heat to low then cover partially and simmer gently for 1½ hours until the lamb is just tender. Add the corn and chopped chillies and bring back to a simmer. Cook for a further 20 minutes, stirring occasionally.

4

Remove from the heat, check for seasoning then squeeze in the lime and stir in the fresh coriander just before serving.

Serve with lots of fluffy basmati rice.

Rajasthani Lamb & Sweetcorn Curry

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