Ingredients

Instructions

1For the Lamb:,Toast the seeds together in a dry pan over a medium to high heat until lightly browned and aromatic

2Grind the seeds in a pestle and mortar until they become a fine pow der. Add the ras el hanout along with a little oil and rub the rumps with the mix

3Leave the rumps to marinade for about 3 hours,The lamb will be cooked and finished closer to serving

4For the Smoked Aubergine:,Prick the aubergines all over with a fo rk . Heat a griddle pan over a high heat and lay the aubergine in. Griddle the aubergine until blackened and smoky. The aubergines may take up to 40 minutes to cook. Leave the cooked aubergines in a bowl to cool

5When cool cut the aubergines open and scrape out the flesh from the aubergine in to a food processor and blitz

6Mix in all of the remaining ingredients and season to taste

7For the Sweet Potatoes:,Cook the sweet potatoes in boiling water until just tender and then drain

8Spread the cooked and strained cylinders on to a tray and leave in the' fridge to air dry

9Cut the dried sweet potatoes in to cylinders

10Fry the sweet potato chips in a little hot oil turning regularly until browned all over

11For the Mini Lamb Koftas:,Place all of the ingredients apart from the oil in a bowl, season with salt and pepper and mix well. Roll the mix in to 4 sausage shapes and thread on to the cocktail sticks

12At the last minute, heat up a little oil in a pan over a medium to high heat. Fry the koftas until browned all over and cooked through. Leave in a warm place to rest

13For the Samosas:,Heat the oil in a large pan over a medium to high heat . When hot brown the shank all over

14In a separate pan heat up a little more oil and brown the onions and garlic . Add them to the pan with the shank and then add the spices

15Pour in enough stock to cover the shank a third of the way up

16Roast in your oven turning the shank every 20 minutes until it is falling off the bone (about 2 hours)

17Carefully take out the shank and flake the meat from the bone. Put the gravy back on to the heat and reduce until it becomes a thick jus. Mix some of the jus through the flaked meat and add the tomato puree and some chopped coriander. Leave to cool completely

18Lay a piece of pastry on to your surface and cut in to long, thin strips about 6cm wide. Place a little of the cooled mix on to one end of the pastry and then fold a triangle shape over the mix. Keep folding the pastry over itself until you have made a samosa sealing with a little water

19Deep fry the samosas for about 2 minutes or until the pastry is browned and crisp. Remove the samosas to a clean piece of kitchen roll to drain excess oil

20Add some toasted pine nuts and chopped basil to the remaining jus and use as a sauce

21For the Coriander Yoghurt:,Mix together and season,Final cooking: Turn the oven on to 180°(,Heat the oil in a decent frying pan over a medium heat. Brown the rump all over and then slide in to the oven. Roast until medium rare. Remove from the oven and rest in a warm place . The lamb needs about 16 minutes in the oven or until the internal temperature reaches 58°c (this can be checked with a probe)