Vivek Singh served up tasty roast rump of lamb with Rajasthani corn sauce on Saturday Kitchen.

the ingredients for the marinade are: 4 cloves, 1cm piece cinnamon stick, 1 tsp cumin seeds, lightly toasted, 1 tbsp black stone flower, 2 tbsp plain yoghurt, 1 tsp Kashmiri chilli powder, 1 tbsp ginger garlic paste, pinch salt and ½ tsp sugar.

For the sauce: 70ml ghee or clarified butter, 6 cloves, 2 large black cardamom pods, 1 bay leaf, 2 onions, finely chopped, ½ tsp ground turmeric, 1 tsp salt, 1 tbsp ginger garlic paste, 2–3 green chillies, stalks removed and slit lengthways, 1 x 200g tin sweetcorn, drained, 4 tbsp plain yoghurt, 150ml lamb stock or boiling water, 50g fresh coriander, roughly chopped, 1 tsp garam masala, 1 lemon, juice only and freshly ground black pepper.

For the roast lamb rumps: 4 x 100–150g lamb rumps, surface fat trimmed off, ½ tsp salt, 1½ tbsp corn or vegetable oil, plus extra for cooking and 1 tsp chilli powder

To serve: wilted greens.

See recipes by Vivek in his book titled: Curry: Authentic flavours from the world of spice for the modern cook available from Amazon now.