This is one of the fabulous recipes developed by Merrilees Parker, chef and food consultant using the Delivita wood fired oven, Pestle curry paste and of course, The Ethical Butcher's 100% grass fed lamb.
FOR THE LAMB
1 lamb shoulder
1 portion of Pestle Korma paste
50g strained yoghurt
FOR THE KACHUMBER
1 tbsp lime juice
½ tsp salt
½ tsp sugar
200g vine ripened tomatoes, quartered, deseeded and thinly sliced
1 small cucumber, halved, deseeded and thinly sliced
70g red onion, halved and thinly sliced
1 fresh green finger chilli, finely chopped
½ tsp toasted cumin seeds
Large handful of chopped coriander leaves
FOR THE NAAN
2 Charcoal Delavita dough balls
Sea salt flakes
Place the lamb in large dish. Mix the korma paste with the yoghurt and spread all over the lamb.
Leave to marinate for a minimum of 4 hours but ideally overnight.
Bring the lamb to room temperature and have the pizza oven at a low but steady heat.
Place the onions onto a heavy roasting tray and place the lamb on top then put into the oven. Leave uncovered for 15-20 minutes then remove from the oven and cover. Cook for 3 hours then remove the foil and cook for a further 15-30 minutes. Remove and rest in a large dish. The meat should be falling off the bone at this stage.
Meanwhile, mix the lime juice, sugar and salt and leave until you are ready to serve.
Bring the oven back up to a high heat. Prepare your turmeric dough ready for the oven and brush with the ghee. Sprinkle over the cumin seeds and add some sea salt flakes.
Repeat with the second dough ball.
Finally mix all the remaining ingredients for the kachumber into the lime, sugar and salt mix.
To serve, shred the lamb and place onto each plate with half a slice of the turmeric naan some mango chutney and serving of kachumber.
Buy The Ethical Butcher Lamb shoulder here
Follow Merrilees on Instagram @MerrileesParker
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