Slow-Roasted Lamb Shawarma with Smoky Aubergine

Serves 6 2 tbsp tomato paste

2 tbsp brown sugar

1 tsp dried mint

1.7kg boneless lamb shoulder 6 sprigs oregano

60ml sherry vinegar

1 bulb garlic, halved

1 lemon, quartered

2 medium aubergines, about 600g 1 large (about 800g) kūmara, cut

into matchsticks

2 tbsp olive oil

6 large flatbreads

160g store-bought hummus Baby mint leaves, to serve Chilli sauce, to serve

Preheat the oven to 180°C (160°C fan forced). Combine the tomato paste, sugar and mint in a bowl, then season with sea salt and freshly ground black pepper and stir well.

Place the lamb in a large roasting tray and rub the tomato paste mixture all over the lamb. Add the oregano, vinegar, garlic and lemon to the lamb. Cover the tray with aluminum foil. Place in the oven and cook for 2 to 2.5 hours until the lamb is completely tender.

Remove the foil and raise the heat to 200°C (180°C fan forced). Cook until the lamb is dark golden brown, about 15 minutes. Remove the lamb from the oven and discard the garlic. Shred the lamb with 2 forks and set aside.

While the lamb is in the oven, place the aubergines directly on the flame of a gas burner or on the barbecue. Turn the aubergines every few minutes until charred on all sides and very soft inside. Set aside to cool for 10 minutes. Peel the aubergines, roughly chop the flesh and set aside.

Preheat the oven to 200°C (180°C fan forced). Lightly grease 2 large oven trays. Place the kūmara in a large bowl, add the oil and season with sea salt and freshly ground black pepper. Toss until coated on all sides. Spread the kūmara on the baking trays. Place in the oven and cook for 10 minutes. Turn the kūmara and cook for 8-10 minutes more until golden brown and crisp.

Spread the flatbreads with the hummus. Arrange the lamb and aubergine on top of the hummus. Finish with the kūmara and garnish with the mint leaves.

Drizzle with the chilli sauce, sprinkle with black pepper and serve immediately.