Ingredients
Lamb - 2kg butterfly lamb shoulder, most of the outer fat removed
1 tbs chilli flakes
100g bhuna curry paste
100ml red wine vinegar
250ml red wine
3 finely sliced onions
6 finely sliced garlic cloves
For the Naan
7g dried fast action yeast
5g sugar
150ml warm water
300g bread flour
75g yoghurt
10g melted butter
extra butter to brush
chopped coriander to garnish
Fillings for the naan
Add chopped tomatoes, yoghurt, chopped mango, sliced cooked new potatoes and cream cheese
Method
1. Put the onions, garlic, rosemary and wine n vinegar in a roasting tray
2. Mix the chilli, curry salt & pepper and rub into the lamb. Sit on top of the onions
3. Cover with parchment, then foil
4. Roast for 3.5 hours at 170C
5. Uncover, roast for 1 hour more, then shred with forks
1. Bread - Mix sugar, yeast and water in a bowl, leave 3 minutes
2. Add yoghurt, mix well
3. Add buter, then mix in flour (it’ll be very sticky)
4. Knead for 5 minutes
5. Put into an oiled bowl, cover and leave to prove for 90 minutes
6. Knock it back, divide into 6
7. Pull/roll into teardrop/ovals
8. Put a little oil in a very hot pan, cook approx. 1 minute each side
9. Remove, brush with butter, sprinkle on coriander
6. Spread some cream cheese on the bread, pile on lamb, then the other garnish/fillings.
7. Scoff
