Clove Smoked Rump of Aussie Lamb recipe – Chef Abdul Yaseen
By Chef Abdul Yaseen x Aussie Lamb
- Australian free-range, grass-fed, Halal certified lamb (as identified by the Official Halal Mark) is raised naturally on lush green pastures and entirely free of growth hormones.
- Exports over 250,000 tonnes of lamb annually to over 110 countries, while being committed to achieving carbon neutrality by 2030.
- Utilising state of the art traceability systems to ensure that all animals are traceable across every stage of their lives, Aussie Lamb is a reliable source that guarantees consistent eating quality.
With Aussie lamb rump, I’m recommending that you try this deconstructed version of a traditional Rajasthani dish, with the meat sliced thin and served medium.
I’ll be taking you through a step-by-step process to help you serve such a flavourous dish that your guests will be left in awe.
INGREDIENTS
For the sauce
- 100ml ghee or clarified butter
- 8 cloves
- 2 large black cardamoms
- 1 bay leaf
- 2 onions, chopped finely
- 1 tbsp fresh ginger garlic paste
- ½ tsp turmeric powder
- 100g finely diced lamb trimmings
- 200g corn kernels
- 2 tbsp natural yoghurt
- 2 green chillies, slit lengthways
- 1 tsp salt
- 50g fresh coriander chopped
- Juice of one lemon
- 150ml lamb stock or boiling water
- 4 lamb rumps, fat trimmed off
- ½ tsp red chilli powder
- 4 cloves, roasted and powdered
- ½ tsp salt
- 20ml corn oil
For smoking
- 1 tbsp ghee or clarified butter
- barbeque charcoal
- 3-4 cloves
METHOD
- Marinate the rump with salt, oil and red chilli powder and leave aside for 20-30 minutes.
- Smoke the rumps by placing it in a deep metal dish and placing burnt charcoal in the centre and gently blow the charcoal and place cloves on top of it.
- Drizzle some clarified butter or ghee and quickly cover with a lid ensuring the smoke does not escape. Leave the rump covered till the charcoal dies.
- For the sauce, heat ghee or clarified butter in a heavy bottomed pan.
- Add the cloves, black cardamom and bay leaf and when they start to crackle add the onions and cook on a medium heat until they start to turn brown.
- Add turmeric and salt and sauté briskly for a minute, taking care that the dry spice does not start to burn, then add the garlic and stir for a further couple of minutes. As soon as the fat starts to separate, add the diced lamb and cook until the meat turns slightly brown and starts to get seared on the outside – approx. 4-5 minutes.
- Add ¾ of the quantity of the corn kernels, yoghurt and green chillies and cook on a slow heat for around 30 minutes until the corn is nearly mashed and the sauce starts to become very thick. Add the lamb stock or water.
- Bring it back to boil and add the fresh chopped ginger and the coriander and also the remaining ¼ of the corn kernels for texture.
- Reduce to a medium heat and simmer for a further 10 minutes. Check for seasoning and finish with a squeeze of lemon.
To cook the rump
- Heat a heavy pan with a little bit of oil.
- Sear the rump over medium heat for 4 minutes.
- Turn it over and cook another 4 minutes.
- Finish in an oven preheated to 150° C for 6-7 minutes.
- Rest the meat for another 3-4 minutes before slicing evenly and placing over the sauce.
Indian Chef Abdul Yaseen is probably the UK’s most decorated Muslim chef, with decades worth of experience in the restaurant industry.
Instrumental in establishing London’s world-renowned Indian restaurants The Cinnamon Club and Cinnamon Kitchen, the Chef went solo in 2015 with the opening of his own fine-dining venue Darbaar, which was rated 5/5 by FtLion.
The multi-award winning maestro has since launched his influential consultancy agency AY Hospitality, where he helps businesses, which include new restaurants, hotels, and pop-ups, with strategic support in the form of brand strategy, development, and more.
Having won the British BBQ championships and the Canape Cup at Square Meal Venues and Events three years in a row, Chef Abdul Yaseen’s credentials also include: Open Table’s Diner’s Choice Winner 2016 • British Curry Awards Best Newcomer 2016 • London Curry Awards Chef of the Year 2018.
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