Ingredients

Ingredients For the beetroot chutney

• 450g/16oz onions, peeled and chopped

• 450g/16oz cooking apples, peeled, cored, sliced

• 1 lemon, finely grated zest and juice

• 500ml/17½fl oz distilled malt vinegar

• 2 tsp ground ginger

• 2 star anise

• ½ tsp salt

• 100g/3½oz granulated sugar

• 900g/1lb 16oz cooked beetroot (not in vinegar), peeled, chopped

For the lamb shoulder

• 4 tbsp ghee

• 1 large onion, peeled, thinly sliced

• 45g/1½oz gram flour

• 20 almonds, blanched, peeled

• 15 green cardamom pods, seeds only, ground

• 6 tbsp thick natural yoghurt

• 6 tsp ground coriander

• 4 tsp ground ginger

• 2 tsp garam masala

• 1 tsp chilli powder

• 1 tsp ground mace

• 1 pinch saffron, soaked in 1 tbsp warm water

• 1½ tsp salt

• 35g/1½oz whole black peppercorns

• 4 drops Kewra water (available in Asian grocers and online)

• 1.5kg/3lb 5oz shoulder of lamb

• 25g/1oz butter

For the pommes Anna

• 50g/2oz ghee, plus extra for greasing

• 1 tsp ground cumin

• ½ tsp ground turmeric

• 700g/1lb 9oz Maris Piper potatoes, peeled and thinly sliced

• salt and freshly ground black pepper

For the lamb rack

• 2 tbsp olive oil

• 25g/1oz butter

• 2 racks of lamb (8 ribs per rack), trimmed

Description

Recipe Uses 450g/16oz Onions, Peeled And Chopped, 450g/16oz Cooking Apples, Peeled, Cored, Sliced, 1 Lemon, Finely Grated Zest And Juice, 500ml/17½fl...

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