Directions

Part 1 - Marinade

1. Mix all the marinade ingredients, except the coriander & lamb, in a large bowl.

2. Make lots of fine holes in the meat with a skewer and then place the marinade on top and massage in thoroughly.

3. Leave to marinade for at least 3 hours. If possible, leave the bowl out of the fridge, covered, to slowly come to room temperature. Alternatively, leave overnight in the fridge.

4. Preheat your oven to the highest temp (around 220°C).

5. At the bottom of your baking dish, scatter sprigs of coriander. Place the shoulder of lamb on top and tightly cover the lamb, ensuring the foil is secure to the tray to stop air getting in.

6. Place the dish in the middle of the oven and leave on high for half an hour.

7. After 30 minutes, turn the temperature down to 120°C and cook for a minimum of 5 hours.

8. Remove from the oven, being careful when removing the foil as there will be lots of steam. Leave the lamb to rest and cover with the foil or allow the whole dish to cool down overnight in the fridge with the shoulder and sauce left at the bottom of the baking dish. As the temperature reduces, the fat will stay at the top and sauce will fall to the bottom.

Part 2 - Frying

1. In a large frying pan on a medium heat, add all the lovely, spicy lamb fat and the sliced shallots. Soften the shallots down, careful not to burn or colour them too much.

2. Whilst these are cooking slowly, strip the lamb away from the bone into strips or pull with your hands. Don't eat too much!

3. Add all the stripped meat to the frying pan along with spices, salt and some sauce that came from the baking. Be careful with the amount of sauce you add - it's not a curry. The sauce needs to cook out.

4. Re-fry the lamb, cooking for approximately 20 minutes, turning and stewing the meat down. Season to taste and finish with freshly chopped coriander.

5. If you want it milder or hotter, add less or more spices during the re-frying process. Remember: once the chilli is in, it's impossible to take out!

Part 3 - Assembly

1. Place your wrap of choice in a pan over a medium heat.

2. Add some of the beaten egg on top of the wrap and cook like an omelette. The egg will set on the bread. Flip the wrap over to cook the egg for a few seconds, then flip again.

3. Add a layer of mint raita on top of the egg, followed by thinly sliced shallots, green leaves, and finally a pile of the Frankie mix. Roll it up and enjoy!