- 4-6 tbsp vegetable oil
- ½ lamb shoulder, trimmed, boned and cut into 4 pieces
- 2 tsp cumin seeds
- 1 onion, peeled and sliced
- 2.5cm/1in piece fresh root ginger, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 1 green chilli, seeds removed, chopped
- 2 tsp garam masala
- 1 tsp ground cinnamon
- 4 cardamom pods, crushed
- 2 cloves
- 2 star anise (optional)
- 600ml/20fl oz brown meat stock (lamb, chicken or beef)
- salt, to taste
- 2.5cm/1in knob ginger, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 1 tbsp vegetable oil
- 100ml/3½fl oz natural yoghurt
- 1 lime, zest and juice only
- salt and black pepper
- 1 x 8 bone rack of lamb, French trimmed (and cut into 4 x 2-bone joints)
- 300g/10½oz Charlotte potatoes, or waxy potatoes, peeled
- 1 tsp ground cumin powder
- 1 green chilli, chopped (seeds removed, optional)
- 2 garlic cloves, peeled and finely chopped/grated
- handful of coriander, chopped
- salt and pepper
- oil, for frying
- butter, for frying
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 2 garlic cloves, peeled and grated
- 2.5cm/1in ginger, peeled and grated
- ½ green chilli, seeds removed (optional), finely diced
- 1 onion, finely chopped
- 1 tsp ground turmeric
- salt
- 1 aubergine, cut into chunks
- squeeze of lemon juice
- small handful of coriander, chopped
- 1 small bunch fresh mint, shredded
- 1 small bunch fresh coriander, shredded
- ½ green chilli, finely chopped
- 1cm/½in piece ginger, finely chopped
- 1 small garlic clove, peeled and chopped
- 1 lime, zest and juice only
- 1 tsp caster sugar, to taste
- 2 tbsp vegetable oil, to blend
- salt and freshly ground black pepper
- For the lamb shoulder, heat half of the oil in a large pan and brown the lamb shoulder with the cumin seeds until nicely coloured. Set aside in a large bowl.
- Heat two tablespoons of oil in a large pan and fry the sliced onion with the ginger, garlic, chilli, and all the spices.
- Add the lamb to the pan and enough stock to just cover the meat. Put a lid on the pan and cook for 2-2½ hours, or until tender.
- For the barbecue rack of lamb, make a paste by blending the ginger and garlic in a food processor. Transfer to a bowl and stir in the oil, yoghurt, lime zest and lime juice. Season to taste with salt and freshly ground black pepper.
- Cover the lamb racks with the paste and leave to marinate for an hour, or longer if time allows. Heat a tandoor oven.
- Thread the lamb racks onto skewers and roast in the tandoor oven for 12-15 minutes. Carefully remove the meat from the oven and allow to rest before carving. Carve in half to serve.
- For the cumin potato cakes, steam the potatoes for 25 minutes, or until softened. Once cool, grate half of the potatoes into a bowl and roughly crush the remaining half in a separate bowl. Combine both textures of potatoes.
- Stir in the ground cumin powder, chilli, garlic and coriander. Season to taste with salt and freshly ground black pepper. Shape into four patties or cakes using your hands.
- Heat the butter and oil in a pan and fry the cumin potato cakes until lightly browned.
- For the aubergine, heat the oil in a large pan and roast the cumin seeds with the garlic, ginger, chilli and onion for a few minutes until softened.
- Add the turmeric, salt to taste and stir in the aubergine and a squeeze of lemon juice. Heat for 2-3 minutes, reduce the heat and cook slowly for 15-20 minutes. Stir in chopped coriander when ready to serve.
- For the lamb shoulder, remove the lamb from the pan and blend the sauce until smooth. Strain the sauce, re-heat and season to taste with salt and pepper. Put the lamb back into the sauce to warm through before serving.
- For the mint chutney, blend the mint, coriander, chilli, garlic, lime zest and juice in a food processor until smooth. Add caster sugar to taste and a little oil, pulse again to combine. Season to taste with salt and freshly ground black pepper.
- To serve, serve the aubergine, potato cakes, mint chutney, two bones from the rack and a piece of shoulder and some sauce on each plate.