Slow cooked 'Tandır' Lamb

Step 1

Prepare the marinade ingredients by mixing together in a small bowl.

Step 2

With a small but sharp knife make several small cuts around the meat to allow the marinade to really get penetrate the meat.

Step 3

Place the meat into a large freezer bag and add the marinade ingredients.

Step 4

If the meat fits doesn't fit into a bag place the ingredients into Tupperware dish and rotate halfway through the marination time.

Step 5

Leave to marinate for up to three days or at least 24 hours.

Step 6

At the time of cooking place the onions and whole garlic cloves into the slow cooker and place on top the cut of meat and marinade juices.

Step 7

Cook on high setting or around 6 hours (See notes)

Step 8

Around an hour before the meat has finished cooking prepare the other ingredients

Step 9

Mix the mint and garlic & salt through the yoghurt and leave in the fridge until required.

Step 10

Slice the onion into thin half-moon slices and place in a shallow bowl and pour on the vinegar. Leave to sit for 15 to 20 minutes.

Step 11

Place the salt and garlic into a pestle and mortar and smash until well minced. (Or by your usual mincing method)

Step 12

Drain the vinegar from the onions and sprinkle over the sumac, mix until well distributed.

Step 13

Set aside until required.

Step 14

Once the meat has cooked and is falling off the bone it can be removed from the slow cooker and set aside covered in foil to rest for 10 - 15 minutes.

Step 15

Gently warm the wraps by grilling or dry frying pan.

Step 16

Shred the meat to serve, or for a traditional experience serve whole for each person to pull apart as required.

Step 17

Wraps can be put together as required but work well with yoghurt thickly spread on to the wrap, before building with greenery, shredded meat and topped with onions and dried herbs & spices.

Step 18

Alternatively, the meat can be cooked in a large dish with a lid such as cast iron casserole dish or dutch oven on a low setting in the oven but need to be checked during cooking and the juices spooned over to keep it moist.