Roast Lamb, Potatoes, Pulao Rice & Fenugreek - Great British Chefs

Ingredients

• 2 9-bone rack of lamb, French-trimmed
• 1 tsp ginger
• 1 tsp garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 1/2 tsp ground cumin
• 1 tsp black peppercorns, cracked
• 1 tbsp of malt vinegar
• 1 tbsp of vegetable oil
• 4 sprigs of fresh coriander
• 1 Maris Piper potato, peeled
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1 handful of fenugreek leaves
• 100g of mixed seasonal wild mushrooms, chopped
• 250g of basmati rice
• 15ml of vegetable oil
• 1 tsp cumin seeds
• salt
• 1 knob of butter
• 2 tbsp of cream
• 10g of coriander leaves