Mozambique spiced lamb pitta with apricot and mint slaw

Method Print recipe

1. Place the lamb shoulder in a suitable metal tray and rub all over with the paste. Leave to marinate in the fridge over night if possible
2. Roast the marinated lamb in a hot oven at 200°C for 1 hour, once cooked leave to rest
3. Shred the white cabbage, slice the peppers, chop the soaked apricots and chop the mint. Combine all together with the sweetcorn in a bowl, then add the yoghurt and cumin and mix together well
4. Char the pittas on the grill, then layer up the spicy lamb, slaw, drizzle over the Sriracha and finish with microherbs