Naan Butty With Lamb, Kūmara Chips, Red Pickle & Turmeric Aioli - Cuisine Magazine - From New Zealan
Naan Butty with lamb, kūmara chips, red pickle & turmeric aioli—taste New Zealand cuisine at its vibrant best.
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Ingredients
- 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
- 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
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