NAAN BUTTY WITH LAMB, KŪMARA CHIPS, RED PICKLE & TURMERIC AIOLI

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles

	FOR THE TURMERIC AIOLI
	2 x 5cm knobs fresh turmeric, finely grated
	2 egg yolks
	1 teaspoon lemon juice
	¼ teaspoon salt
	1 clove garlic, crushed
	150ml plain-flavoured oil such as grapeseed or sunflower
	FOR THE LAMB BUTTIES
	⅛ red cabbage, finely sliced
	1 small red onion, finely sliced
	1 teaspoon sugar
	½ teaspoon salt
	1 lemon, juice and zest
	1 medium/large purple kūmara, scrubbed
	2 tablespoons olive oil
	500g lamb tenderloin or backstraps
	1 teaspoon cumin seeds, crushed
	2 naan breads, warmed and halved (circular is best)
	4-6 leaves crunchy lettuce (cos or iceberg), shredded

1.	To make the aioli, whisk the turmeric, egg yolks, lemon juice, salt and garlic together in a small bowl.
2.	Add the oil, drop by drop, whisking continuously until thick.
3.	Refrigerate until needed (will keep in the fridge for a week).
4.	Put the cabbage and onion in a lidded container with the sugar, salt and lemon juice.
5.	Shake to coat and refrigerate until needed.
6.	Heat 1 tablespoon of the olive oil in a frying pan over a medium-high heat, add the kūmara with a good sprinkling of salt and fry, moving around in the pan to cook evenly, for 8-10 minutes until golden.
7.	Set aside on a paper towel.
8.	If using backstrap, carefully cut through each, not quite going all the way through.
9.	Open out and lay, cut side up, on a plate.
10.	If using tenderloin, put on a plate.
11.	Rub with the remaining tablespoon of olive oil, salt and pepper, lemon zest and cumin. Set aside.
12.	Heat a barbecue or grill pan to very hot.
13.	Grill the lamb for 2 minutes on each side, then cover with foil and leave in a warm place to rest (you may need to do this in two batches if your pan is small).
14.	When rested, slice lamb into thick slices.
15.	Cut each warm naan bread in half and fill with the lamb, kūmara chips, lettuce, pickled cabbage and a good dollop of the turmeric aioli.