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
For the beetroot chutney, place all of the chutney ingredients except for the beetroot into a large non-reactive pan or preserving pan. Bring the mixture to the boil, stirring occasionally. Reduce the heat and simmer for 30 minutes. Add the beetroot, return to the boil and simmer for about 1 hour, stirring occasionally, until the chutney is thickened. Set aside to cool.
Preheat the oven to 180C/360F/gas 4.
For the lamb shoulder, heat the ghee in a pan and fry the onion for 10 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper, reserving the ghee. Transfer the onions to a food processor and pulse until roughly chopped. Mix together with all of the remaining lamb ingredients except for the lamb shoulder and butter.
Prick the lamb all over with a metal skewer. Place the meat into a roasting tin and rub over the onion mixture. Pour over the remaining ghee and cover the meat with a sheet of aluminium foil.
Roast the lamb in the oven for 1 hour, then remove the aluminium foil. Using a sharp knife, carve the meat away from the bone in large chunks and return to the roasting tin (the bone can be removed and reserved for making lamb stock in another recipe). Cover the tin again with foil and return the lamb to the oven to cook for a further 2 hours. Turn and baste the meat in the juices every 25 minutes.
Remove the lamb from the oven and keep covered and warm, reheating before serving if necessary.
Increase the oven temperature to 200C/390F/gas 6. Grease a non-stick ovenproof frying pan.
Melt the ghee in a small pan with the cumin and turmeric over a low heat, until aromatic. Layer the potato slices in the frying pan, brushing each layer with the spiced ghee mixture and seasoning with salt and freshly ground black pepper. When all the potatoes are used up, pour over any remaining ghee.
Place the pan over a medium heat and cook gently for 5 minutes to brown the base, then cover the pan with greaseproof paper and bake for 50 minutes, or until tender.
For the lamb rack, heat the oil and the butter in a frying pan and fry the lamb rack for 15 minutes, turning occasionally, until golden-brown on all sides. Transfer the rack to a roasting tin, reserving the juices left behind in the pan. Spoon over 2 tablespoons of the cooking liquid from the shoulder of lamb, then roast in the oven for 15 minutes (for medium), or until cooked to your liking. Set the lamb rack aside to rest for 15 minutes.
Pour off three-quarters of the sauce from the lamb shoulder roasting tin into a food processor and blend until smooth, adding a little water if the sauce is too thick. Spoon into a clean pan and gently heat through.
Lift the cooked lamb shoulder meat onto a board and, using two forks, shred the meat. Melt the butter in a frying pan until foaming, then place 8 chef's rings (each 4cm/1.5in in diameter and 5cm/2in deep). Pack the shredded lamb shoulder meat into each ring, pressing down firmly with the back of a spoon. Fry for 2-3 minutes on both sides, or until golden-brown and crisp.
To serve, transfer the lamb shoulder meat to warmed serving plates with a fish slice. Carefully remove the chef's rings. Carve the lamb rack into cutlets and sit 2 cutlets on each plate. Spoon the pommes Anna and beetroot chutney alongside, then spoon the sauce over the lamb.
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