As is the norm, I am always left with fresh corn in the bottom of my fridge – I never know what to do with it, and it always sits there until it invariably goes off. This curry from Rajasthan in the North of India. It is an unusual curry in that it uses corn to add not only flavour, but thicken this rich and delicious sauce. The natural sweetness of corn cuts right through the spice to give a full-balanced flavour to this dish. It’s really delicious and a welcome new curry to my repertoire.
1 tablespoon vegetable oil
1 onion (sliced)
4 garlic cloves (grated)
½ cup + 1 tablespoon natural yoghurt
2 tablespoons ghee (or vegetable oil)
2 bay leaves
1 x 5cm cinnamon stick
6 cardamom pods (lightly bruised)
1.2kg lamb (chunks)
2 teaspoons Kashmiri chilli powder
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon garam masala
1-2 teaspoons salt
4 corn cobs (corn removed)
3-6 hot green chillies (seeds in) (finely chopped)
1 lime (juice of)
2 tablespoons fresh coriander (roughly chopped)
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.
Add the corn kernels to the food processor and pulse into a rough paste, set aside.
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.
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.