Served on hot bread with homemade BBQ sauce and picked onions, this recipe is the perfect weekend treat.
Place the carrot, onion, star anise into a large saucepan, half fill with water then lay the lamb belly on top, then pour over enough cold water to cover.
Bring to the boil, then turn the heat down and simmer for 1 hour until really tender.
Drain and place onto a board to cool enough to handle.
Preheat the oven to 200c/400F/Gas 6.
While the lamb cooks, pickle the red onions. Put the sliced red onion into a bowl, then heat the red wine vinegar and caster sugar until just simmering and the sugar dissolved. Pour over the onions, stir well then leave to cool.
Meanwhile, make the barbecue sauce. Heat a frying pan until hot, add the chipotle paste and fry for a couple of minutes, then add the ketchup and maple syrup and cook for two or three minutes until it’s bubbling up. Add the Worcestershire sauce, white wine vinegar and soy sauce, bring to the boil, then reduce the heat and simmer for 5-6 minutes until thickened.
Place the naan bread or pide into the oven for a few minutes to warm through.
Shred the lamb into thick pieces then fold into the warm bbq sauce.
Serve the lamb on top of the hot bread, with pickled red onions and coriander leaves over the top.
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