Prepare 1g caraway seeds, 1g coriander seeds, 1g cumin, 60g dried chili peppers, 10g sweetened smoked paprika with stems and seeds removed, 15ml lemon juice, 3 garlic cloves, Appropriate amount of coarse salt and 1,400g bone-in mutton shoulder. In a spice grinder, grind caraway seeds, coriander seeds and cumin into powder. In a microwaveable bowl, cover the chili peppers with water and heat over high heat for 2 minutes. Let cool slightly, then add the softened chili peppers and 30 ml of soaking water to a blender.

1. Prepare 1g caraway seeds, 1g coriander seeds, 1g cumin, 60g dried chili, 10g sweet smoked paprika with stems and seeds removed, 15 ml lemon juice, 3 garlic cloves, 60 ml extra virgin olive oil, appropriate amount of coarse salt, 1 1400 g bone-in lamb shoulder, 240 ml plain yogurt, 30 g minced coriander, appropriate amount of pepper, lettuce leaves and warm naan.

2. In a spice grinder, grind caraway seeds, coriander seeds and cumin into powder. In a microwaveable bowl, cover the peppers with water and heat over high heat for 2 minutes. Let cool slightly, then add the softened peppers and 30 ml of soaking water to a blender. Add ground spices, sweet smoked paprika, lemon juice, 2 garlic cloves, 30ml olive oil and 10g salt and beat into a smooth hot sauce.

3. Place the lamb on a medium-sized baking sheet and apply 120 grams of hot sauce. Let sit at room temperature for 2 hours or refrigerate overnight.

4. Preheat the oven to 160 degrees Celsius. Add 120ml water to the baking pan and cover loosely with foil. Roast the lamb for two and a half hours, adding water to the roasting pan several times in between to avoid burning. Remove the foil and roast for about two and a half hours, until the lamb is charred on the outside and tender on the inside, occasionally ladling the roasting juices over the lamb. Leave for 20 minutes.

5. Meanwhile, in a small bowl, mix the yogurt with the coriander, minced garlic, and the remaining 30 ml of olive oil, and season with salt and pepper. Using a fork or tongs, remove the lamb from the bones and shred the meat into small pieces with your hands, then serve with the yogurt sauce, lettuce leaves, naan and remaining hot sauce.