Method
- Preheat the oven to 200 fan. Mix the 1 tbsp oregano, 1 tbsp cumin, 1 tbsp smoked paprika, garlic powder and good pinch of salt. Rub the oil all over the lamb and the cover it in that fabulous spice mix. Place into a roasting tray and pour 150ml of water around the edge. Cover with foil and pop into the oven. Reduce the heat to 180 fan and then cook for 3 hours or until you call pull the meat apart with a fork.
- Leave to rest for 20 minutes and then shred all the meat using two forks. Squeeze over the juice of half a lemon and season with salt. Toss together.
- Meanwhile, put the tomato, tomato puree, Franks, sugar, a pinch of salt and the remaining oregano, cumin and smoked paprika into a small pan. Mix well. Bring to a boil over a medium heat. Cover, reduce the heat to low and cook, stirring occasionally, for about 15-20 minutes or until the tomatoes have broken down and you have a lovely thick sauce.
- Mix the yogurt together with the garlic, remaining lemon and a good pinch of salt.
- To serve, arrange the lamb over the pitta breads. Add plenty of chilli sauce and garlic yogurt and serve immediately with the onion, parsley, lettuce and pickles.
Ingredients
Serves 6
1 tbsp + 1 tsp dried oregano
1 tbsp + 1 tsp ground cumin
1 tbsp + 1 tsp smoked paprika
1 tbsp garlic powder
2 tbsp olive oil
2kg shoulder of lamb on the bone
The juice of a lemon
4 tomatoes, finely chopped
1 tbsp tomato puree
2 tbsp Franks Hot Sauce
1 tsp sugar
300g yogurt
1 clove garlic crushed
Pitta to serve
1 baby gem, shredded
Pickles to serve
Sea salt
