Rajasthani soola spiced rack of lamb with corn sauce, sangri and hot garlic chutney
- medium
- 4
- 2 hours 30 minutes
Ker sangri is a Rajasthani dish made with sangri (also known as desert beans), ker berries and kummat seeds; three ingredients from the arid plains of the Indian region. They are hard to source but are available online (we found a seller on eBay of all places) for those who want to try authentic Rajasthani flavours. Otherwise, the soola-spiced smoked lamb, corn sauce, bread and chutney are incredible even without the accompanying stir-fry.
First published in 2021
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Ingredients
Metric
Imperial
- 1 rack of lamb, 8-bone, fat trimmed and cut into 2 equal portions
First marinade
- 1 tbsp of ginger-garlic paste
- 1 tsp salt
- 1 tsp red chilli powder
- 1 tsp vegetable oil
- 1 lemon, juiced
Hot garlic chutney
- 15g of dried chillies, soaked in warm water for 20 minutes
- 50ml of vegetable oil
- 25g of garlic cloves, chopped
- 30ml of malt vinegar
- 1 tbsp of tomato purée
- 1/2 tsp salt
- 1 tbsp of sugar
Soola spice marinade
- 3 tbsp of mustard oil
- 1 tbsp of ghee
- 1/2 onion, sliced
- 3 garlic cloves, chopped
- 10 cloves
- 5 green cardamom pods
- 1/2 tbsp of coriander seeds
- 1/2 tsp black peppercorns
- 1/2 tbsp of fennel seeds
- 75g of coriander stem, plus roots if possible
- 120g of Greek yoghurt
- 1 tsp red chilli powder
- 1 pinch of salt
- 1 pinch of sugar
Corn sauce
- 60g of vegetable oil
- 4 cloves
- 2 black cardamom pods, large
- 1 bay leaf
- 2 white onions, finely chopped
- 1/2 tsp turmeric powder
- 1 tsp salt
- 1 tbsp of garlic paste
- 3 tbsp of natural yoghurt
- 2 green chillies, split lengthways
- 200g of corn kernels, tinned or frozen
- 150ml of lamb stock, or water
- 1 knob of ginger, 2 inches in length, chopped
For tempering
- 1 tbsp of ghee
- 6 cloves
- 2 tbsp of coriander leaves, chopped
- 1 lemon, juiced
Sangri stir-fry
- 1 tbsp of mustard oil
- 1 tbsp of ghee
- 1 tsp cumin seeds
- 1/2 tsp asafoetida
- 1 tbsp of garlic, chopped
- 1 large onion, finely chopped
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp red chilli powder
- 2 tomatoes, finely chopped
- 1 green chilli, split lengthways
- 75g of dried sangri, washed and soaked for 3 hours, then drained
- 25g of dried ker berries, washed and soaked for 3 hours, then drained
- 25g of kummat seeds, washed and soaked for 3 hours, then drained
- 1 tsp salt
- 4 tbsp of natural yoghurt
- 1 tbsp of chopped coriander
- 1 tbsp of ginger, chopped
- 150g of spinach, roughly shredded
- 1 pinch of sugar
- 1/2 lemon, juiced
SAVE RECIPE
Method
1
Marinate the lamb with all the ingredients in the first marinade and set aside for 20 minutes
- 1 rack of lamb, 8-bone, fat trimmed and cut into 2 equal portions
- 1 tbsp of ginger-garlic paste
- 1 tsp salt
- 1 tsp red chilli powder
- 1 tsp vegetable oil
- 1 lemon, juiced
2
To make the chutney, drain the chillies and blitz them to a paste with half the oil. Heat the remaining oil in a heavy-bottomed saucepan, then add the garlic and sauté for 1 minute until soft but not brown. Add the blitzed chillies and cook over a low heat, stirring occasionally, for around 10 minutes. Add the vinegar and tomato purée and cook for another 5 minutes, until the mixture turns glossy and the oil starts to separate around the sides of the pan. Add the sugar and salt, leave to cool, then taste for seasoning and reserve in the fridge until needed
- 15g of dried chillies, soaked in warm water for 20 minutes
- 50ml of vegetable oil
- 25g of garlic cloves, chopped
- 30ml of malt vinegar
- 1 tbsp of tomato purée
- 1/2 tsp salt
- 1 tbsp of sugar
3
For the spice mix, heat 2 tablespoons of the mustard oil in a frying pan until smoking, then add the ghee or clarified butter. Turn the heat down to low then add the sliced onions and cook until soft. Add the garlic and cook until it begins to change colour, then add the cloves, cardamom, coriander seeds, peppercorns and fennel seeds in that order. Stir quickly over a high heat for a few minutes, taking care to not burn the spices. Mix in the coriander roots and stems, then allow to cool. Once cool, blitz with the yoghurt until smooth, then add the red chilli powder and a pinch of salt and sugar with the remaining tablespoon of mustard oil. Apply this mixture to the lamb
- 3 tbsp of mustard oil
- 1 tbsp of ghee
- 1/2 onion, sliced
- 3 garlic cloves, chopped
- 10 cloves
- 5 green cardamom pods
- 1/2 tbsp of coriander seeds
- 1/2 tsp black peppercorns
- 1/2 tbsp of fennel seeds
- 75g of coriander stem, plus roots if possible
- 120g of Greek yoghurt
- 1 tsp red chilli powder
- 1 pinch of salt
- 1 pinch of sugar
4
To smoke the lamb, place the meat in a deep metal tray. Light the charcoal using a gas hob or barbecue until glowing hot. Carefully place the charcoal in a small metal bowl, then place this bowl in the tray. Gently blow on top of the charcoal, then place the cloves on top of it and drizzle a little ghee on top. Quickly cover the tray with foil to capture the smoke and set aside – the lamb will continue to smoke until the charcoal burns out
5
Meanwhile, make the sauce. Heat the oil in a heavy saucepan. Add the cloves, black cardamom and bay leaf – as soon as they begin to crackle, add the onions and cook over a medium heat until they start to turn golden brown. Add the turmeric and salt, sauté for 1 minute, then add the garlic paste and stir for a few minutes. Add the yoghurt, green chillies and three-quarters of the corn and cook over a low heat for 5 minutes
- 60g of vegetable oil
- 4 cloves
- 2 black cardamom pods, large
- 1 bay leaf
- 2 white onions, finely chopped
- 1/2 tsp turmeric powder
- 1 tsp salt
- 1 tbsp of garlic paste
- 3 tbsp of natural yoghurt
- 2 green chillies, split lengthways
- 200g of corn kernels, tinned or frozen
6
Add the lamb stock or water and bring to a boil, then reduce the heat and simmer for 10 minutes, until the corn is mushy and the sauce thickens. Add the fresh ginger and remaining corn kernels for texture, then simmer for 5 more minutes. Remove from the heat and set aside
- 150ml of lamb stock, or water
- 1 knob of ginger, 2 inches in length, chopped
7
To make the tempering mixture, heat the ghee in a frying pan, then add the cloves. When they begin to crackle, pour the contents of the pan over the sauce. Taste for seasoning, then sprinkle over the coriander leaves and add a squeeze of lemon juice. Set aside to reheat later
- 1 tbsp of ghee
- 6 cloves
- 2 tbsp of coriander leaves, chopped
- 1 lemon, juiced
8
To cook the sangri, heat the mustard oil in a large saucepan until smoking. Add the ghee – as soon as it melts, add the cumin seeds. When they start to crackle and change colour, add the asafoetida, onions and garlic and quickly sauté, then cook until golden brown
- 1 tbsp of mustard oil
- 1 tbsp of ghee
- 1 tsp cumin seeds
- 1/2 tsp asafoetida
- 1 tbsp of garlic, chopped
- 1 large onion, finely chopped
9
Add the dry spices and cook for 1 minute, stirring continuously, then tip in the tomatoes and cook until the moisture evaporates and the oil starts collecting around the sides of the pan. Add the green chilli, followed by the sangri beans, ker berries and kummat seeds and sauté for a few minutes, then add the salt and yoghurt and keep stirring until the pot comes to the boil again. Continue to simmer until the beans and berries are almost double their original size and have soaked up most of the liquid (around 15 minutes)
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp red chilli powder
- 2 tomatoes, finely chopped
- 1 green chilli, split lengthways
- 75g of dried sangri, washed and soaked for 3 hours, then drained
- 25g of dried ker berries, washed and soaked for 3 hours, then drained
- 25g of kummat seeds, washed and soaked for 3 hours, then drained
- 1 tsp salt
- 4 tbsp of natural yoghurt
10
Add the chopped coriander, ginger and shredded spinach and cook for a few minutes until wilted and the pan is almost dry, then finish with a pinch of sugar and a squeeze of lemon. Keep warm
- 1 tbsp of chopped coriander
- 1 tbsp of ginger, chopped
- 150g of spinach, roughly shredded
- 1 pinch of sugar
- 1/2 lemon, juiced
11
To cook the lamb, Vivek uses a tandoor oven, but you can preheat an oven to 200°C/gas mark 6 at home. Place the racks on a roasting tray and cook for 10 minutes, then leave to rest for 5-10 minutes. Meanwhile, reheat the sauce
12
To serve, add some sauce to each serving plate. Carve the lamb into cutlets, then add 2 cutlets to each plate with a few spoonfuls of sangri. Serve the cornmeal bread alongside with some more sangri on top, then spoon over some of the chutney
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