Ingredients

• 1 carrot
• roughly chopped
• 1 onion
• roughly chopped
• 2 star anise
• 1 garlic bulb
• cut in half horizontally
• small bunch fresh parsley
• 1 dried smoked chipotle chilli
• 1 x 1.75kg/3lb 14oz lamb belly
• bones removed
• 2 red onions
• finely sliced
• 200ml/7fl oz cider vinegar
• 2 tbsp caster sugar
• ½ tsp black mustard seeds
• ½ tsp sea salt
• ¼ cucumber
• finely sliced
• 75g/2¾oz chipotle paste
• 275ml/9¾fl oz tomato ketchup
• 175ml/6fl oz maple syrup
• 1 tbsp Worcestershire sauce
• 1 tbsp cider vinegar
• 5 tbsp light soy sauce
• 8-12 naan breads or pides (Turkish breads)
• small bunch fresh coriander sprigs

Directions

• For the lamb
• put the carrot
• onion
• star anise
• garlic
• parsley and chipotle chilli into a large saucepan. Half-fill the pan with cold water
• then lay the lamb belly on top and pour over just enough water to cover the meat. Bring the mixture to the boil
• then reduce the heat until simmering and simmer for 1 hour
• until the meat is really tender.
• Meanwhile
• for the pickled red onions
• put the sliced red onions into a bowl
• then heat the cider vinegar
• caster sugar
• mustard seeds and salt in a non-reactive pan until the sugar has dissolved and the mixture is just simmering.
• Pour the liquid over the onions
• then add the cucumber
• stir well and set aside to cool.
• For the barbecue sauce
• heat a non-reactive frying pan over a medium heat until hot
• then add the chipotle paste and stir-fry for a 1-2 minutes. Add the ketchup and maple syrup and stir-fry for a further 2-3 minutes
• or until bubbling. Add the Worcestershire sauce
• cider vinegar and soy sauce
• bring the mixture to the boil
• then reduce the heat until simmering and simmer for 5-6 minutes
• or until thickened. Set aside.
• When the lamb has cooked
• remove it from the pan using a slotted spoon and set aside to drain and cool.
• Preheat the oven to 200C/180C Fan/400F/Gas 6. Warm the naan bread or pide in the oven for a few minutes.
• To serve
• coarsely shred the lamb meat and fold the meat into the warm barbecue sauce. Spoon the mixture on top of the warmed bread
• with some of the pickled red onions and coriander leaves scattered on top.