Musallam Lamb Two Ways with Saffron, Pommes Anna and a Beetroot Chutney

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 450g/16oz onions
• 450g/16oz cooking apples
• 1 lemon
• 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
• 4 tbsp ghee
• 1 large onion
• 45g/1½oz gram flour
• 20 almonds
• 15 green cardamom
• 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
• 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
• 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
• 2 tbsp olive oil
• 25g/1oz butter
• 2 racks of lamb

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Chutney: finely chop the onions and peel, core and chop the apples. Put them in a pan with the lemon zest and juice, vinegar, ground ginger, star anise, salt and sugar. Simmer gently 30 minutes, stirring often.

2. Dice the cooked beetroot, stir it into the chutney and simmer 10 minutes until thick. Remove the star anise, cool, then chill.

3. Soak the saffron in a splash of warm water. Crush the cardamom and peppercorns, then mix with the coriander, cumin, turmeric, chilli, mace, garam masala and 1 tsp ground ginger.

4. Cut the lamb shoulder into large chunks. Blend the almonds to a paste, then mix with the yoghurt, gram flour, saffron water, kewra water, spice mix and salt. Coat the lamb and marinate in the fridge 30 minutes.

5. Melt some ghee in a casserole and brown the lamb with the chopped large onion. Add the marinade, cover with a little water and braise at 325°F (160°C) for 2 hours until tender. Check the thickest part reaches 145°F (63°C), then rest 3 minutes.

6. Season the lamb racks with salt and pepper. Heat the olive oil and some butter in an ovenproof pan, sear the racks, then roast at 400°F (200°C) for 15 to 20 minutes until 145°F (63°C). Rest 3 minutes.

7. Grease a round ovenproof pan with ghee. Layer the thinly sliced potatoes, brushing each layer with melted butter and seasoning with salt and pepper. Cook on the hob 5 minutes, then bake at 425°F (220°C) for 35 to 40 minutes until golden.

8. Slice the racks, carve the shoulder and serve with the pommes Anna and chilled beetroot chutney. The shoulder may be reheated gently before serving.