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


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