Slow cooked lamb on yoghurt flatbreads with eggplant puree | Bulla Foodservice

Ingredients

• 1 x 2kg shoulder of lamb
• 6 cloves garlic, smashed
• 2-3 strips lemon rind
• sea salt & freshly ground black pepper
• 2 eggplants
• 1 Tbsp tahini
• 1-2 cloves garlic, minced
• 2 tsp lemon juice
• 6 cups (900g) self raising flour
• 800ml Bulla Greek Style Natural Yoghurt
• 1 1/2 tsp baking powder
• 2 tsp cumin seeds
• 4 tomatoes, diced
• 1 red onion, sliced
• 1/2 cup parsley leaves
• 2 tsp red wine vinegar
• olive oil
• to serve
• yoghurt, mint and sumac