Indian spiced pulled lamb

Name: Indian spiced pulled lamb
Cook time: 20 min
Yield: 4

topped naan breads with raita dressing

Ready in around 20 mins

RECIPE FACT:

Naan is traditionally cooked in a tandoor or clay oven in which temperatures can reach 480°C.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat oven to 180°C (fanbake)
1. TO COOK THE LAMB:

Cut the capsicum in half and remove all the seeds. Cut in half again and slice into ½ cm slices. Heat a drizzle of oil in a large non-stick frying pan on a medium heat. When the pan is hot add the capsicum and cook for 3-4 mins. Add the pack of slow cooked lamb and the pot of Indian lamb sauce. Using a wooden spoon break down larger pieces of lamb and bring to a simmer and cook for 3-4 mins.
2. TO PREPARE THE SALAD:

Remove the mint leaves from their stalk and roughly chop. Using the peeler pull it lengthways along the cucumber to create ribbons. Add to a medium sized bowl with the chopped mint, a drizzle of olive oil and season with salt and pepper.
3. TO HEAT UP THE GARLIC NAAN:

Remove the garlic naan from their packaging. Place on a baking tray lined with baking paper and warm in preheated oven for 3 mins, turn over and bake for 3 mins.
TO SERVE:

Lay the garlic naan on a clean chopping board, top with pulled lamb. Scatter over cucumber and mint, dollop over raita dressing and sprinkle over the roasted cashews and crispy shallots.