Succulent slow cooked curried lamb in a garlic naan flatbread, served with a yoghurt dip and mango salsa.
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Ingredients
Method
Ingredients
2kg Lamb shoulder
3tbsp Vegetable oil
3tsp Bart garlic paste
1tbsp Bart Punjab masala
200g Yoghurt
50g Fresh coriander
20g Mint
1/2 Lemon (juiced)
1 Red onion (finely diced)
1 Ripe mango (cubed)
1 Lime (juice of)
1/2 Red chilli
6 Naan bread
50g Butter
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Method
Preheat the oven to 180c.
Mix the oil with 2 tsp garlic paste, curry powder and salt and pepper. Slash the meat a few times with a sharp knife, then rub with the mixture. Place in a roasting tray, cover loosely with foil and place in the oven for 3 hours, basting every 45 minutes. Once it’s been in for 3 hours, remove the foil and roast for another 45 minutes, until the skin is crisp and the meat is falling off the bone. Leave to rest.
Whilst the meat is resting, make your yogurt dip. Mix together your yogurt, mint, half of the coriander.
Now to make the mango salsa. Mix together the mango, red onion, lime juice and chilli.
Put your naans in the oven as per instructions. Melt down the better and put a tsp of garlic paste - cook for a few minutes. When the naans are done, brush with the garlic butter.
Once your meat has rested, keep it in its tray and use two forks to shred the meat up, mixing it up with the meat juices as you go.
Spread some of the yogurt dip on your naan, then pile it high with lamb and mango salsa. Dig in!