Lamb with a spiced samosa and sweet potato chips

For the cumin-spiced lamb: pan-roast the cumin seeds over a medium heat until fragrant, then crush with a pestle and mortar. Mix in a little olive oil to make a paste and rub onto the lamb.

For the aubergine puree: cook the aubergines and garlic gently in a pan in olive oil until soft but not coloured.

Puree aubergine mixture with a stick blender.

For the sweet potato chips: peel the sweet potatoes and cut out long tubes with an apple corer, allowing 5 per person.

Put the sweet potato into a pan of water, bring to the boil and cook until just tender. Drain immediately and allow to air dry – do not cool in cold water.

For the spiced lamb samosas: preheat the oven to 180C/gas 4.

Heat a little oil in a heavy-based pan and brown the lamb shoulder on all sides. Transfer to a roasting pan.

Put the stock into a saucepan with the saffron, garlic, cayenne and cumin. Bring to the boil then pour the stock mixture over the lamb. Roast slowly for about 2 hours or until the meat is well cooked. Remove the meat from the roasting tray and cool. Strain the pan juices into a pan and reserve.

Pull the meat off the bone into small flakes and put into a bowl. Mix a very small amount of the reserved stock back into the flaked meat, to moisten, and add the pine nuts. Roll the flaked meat into 2 sausage shapes and roll up each in a double sheet of filo pastry. Use melted butter to seal the pastry. Put into the fridge for 30 minutes to firm up.

Reduce the remaining reserved stock to make a rich gravy.

When ready to serve, heat a little oil in a pan and fry the sweet potato chips until they are browned and heated through. Deep-fry the samosas until crisp, only about 30 seconds in hot oil. In a hot pan, fry the lamb loins in a little olive oil on both sides until cooked to your taste. Rest for 5 minutes before serving.

Put a little aubergine puree on each plate, top with a spiced lamb loin and serve with sweet potato chips and half a spiced lamb samosa. Drizzle over a little of the gravy.

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