Naan Butty With Lamb, Kūmara Chips, Red Pickle & Turmeric Aioli - Cuisine Magazine - From New Zealan

Ingredients

• 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