Shredded Tandoori Lamb Flatbreads
Ingredients
- 0.5 Leg of lamb
- 2 tbsp oil
- 4 tbsp Matt Cooper Bites Tandoori Lamb Mix
- 3 tbsp natural yogurt
- 1 onion roughly chopped
- Shredded lettuce
- Chopped red onion
- Shop bought flatbread
- Chips of your choice - Masala Chips recommended!
Instructions
Shredded Tandoori Lamb
- Score the lamb
- Season lamb and pour over the oil
- Combine the spice mix with the yogurt and mix, before pouring over the lamb
- Marinate lamb for 1hr, or ideally overnight
- Once ready to cook put joint on the bed of onions, and if using a slow cooker, cook on low for 7 hours or on high for 5 hours. If using a casserole dish in the oven, cook for 3.5 hours at 150℃
- Once ready the joint should easily shred between two forks
- Save the stock and onions for the sauce if you wish
Chips and the flatbread
- Cook your chips and sprinkle with Masala Chips seasoning if you wish. Assemble your flatbread!
