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Curried Lamb in Garlic Naan Flatbread
Info
Succulent slow cooked curried lamb in a garlic naan flatbread, served with a yoghurt dip and mango salsa.
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
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!
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