This Rajasthani Lamb & Sweetcorn Curry is an unusual curry from The North of India. There isn't a great deal of sweeter used in India, so to see it in this dish is quite special. And the curry itself is very special too.
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.