Rajasthani soola spiced rack of lamb with corn sauce, sangri and hot garlic chutney



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


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


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

  • 1 lump of charcoal
  • 4 cloves
  • 1 tbsp of ghee


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


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


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



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


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)



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



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



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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