Barbecued lamb wraps recipe
 These rich, zingy wraps are easy to make for a decadent but casual meal with family or friends. 1 carrot, roughly chopped1 onion, roughly chopped2 star anise 1 garlic bulb, cut in half horizontallysmall bunch fresh parsley1 dried smoked chipotle chilli1 x 1.75kg/3lb 14oz lamb belly, bones removed 1 carrot, roughly chopped 1 onion, roughly chopped 2 star anise 1 garlic bulb, cut in half horizontally small bunch fresh parsley 1 dried smoked chipotle chilli 1 x 1.75kg/3lb 14oz lamb belly, bones removed 2 red onions, finely sliced200ml/7fl oz cider vinegar2 tbsp caster sugar½ tsp black mustard seeds½ tsp sea salt¼ cucumber, finely sliced 2 red onions, finely sliced 200ml/7fl oz cider vinegar 2 tbsp caster sugar ½ tsp black mustard seeds ½ tsp sea salt ¼ cucumber, finely sliced 75g/2¾oz chipotle paste275ml/9¾fl oz tomato ketchup175ml/6fl oz maple syrup1 tbsp Worcestershire sauce1 tbsp cider vinegar5 tbsp light soy sauce 75g/2¾oz chipotle paste 275ml/9¾fl oz tomato ketchup 175ml/6fl oz maple syrup 1 tbsp Worcestershire sauce 1 tbsp cider vinegar 5 tbsp light soy sauce 8-12 naan breads or pides (Turkish breads)small bunch fresh coriander sprigs 8-12 naan breads or pides (Turkish breads) small bunch fresh coriander sprigs Method For the lamb, put the carrot, onion, star anise, garlic, parsley and chipotle chilli into a large saucepan. Half-fill the pan with cold water, then lay the lamb belly on top and pour over just enough water to cover the meat. Bring the mixture to the boil, then reduce the heat until simmering and simmer for 1 hour, until the meat is really tender. Meanwhile, for the pickled red onions, put the sliced red onions into a bowl, then heat the cider vinegar, caster sugar, mustard seeds and salt in a non-reactive pan until the sugar has dissolved and the mixture is just simmering. Pour the liquid over the onions, then add the cucumber, stir well and set aside to cool. For the barbecue sauce, heat a non-reactive frying pan over a medium heat until hot, then add the chipotle paste and stir-fry for a 1-2 minutes. Add the ketchup and maple syrup and stir-fry for a further 2-3 minutes, or until bubbling. Add the Worcestershire sauce, cider vinegar and soy sauce, bring the mixture to the boil, then reduce the heat until simmering and simmer for 5-6 minutes, or until thickened. Set aside.When the lamb has cooked, remove it from the pan using a slotted spoon and set aside to drain and cool.Preheat the oven to 200C/180C Fan/400F/Gas 6. Warm the naan bread or pide in the oven for a few minutes. To serve, coarsely shred the lamb meat and fold the meat into the warm barbecue sauce. Spoon the mixture on top of the warmed bread, with some of the pickled red onions and coriander leaves scattered on top. For the lamb, put the carrot, onion, star anise, garlic, parsley and chipotle chilli into a large saucepan. Half-fill the pan with cold water, then lay the lamb belly on top and pour over just enough water to cover the meat. Bring the mixture to the boil, then reduce the heat until simmering and simmer for 1 hour, until the meat is really tender. For the lamb, put the carrot, onion, star anise, garlic, parsley and chipotle chilli into a large saucepan. Half-fill the pan with cold water, then lay the lamb belly on top and pour over just enough water to cover the meat. Bring the mixture to the boil, then reduce the heat until simmering and simmer for 1 hour, until the meat is really tender. Meanwhile, for the pickled red onions, put the sliced red onions into a bowl, then heat the cider vinegar, caster sugar, mustard seeds and salt in a non-reactive pan until the sugar has dissolved and the mixture is just simmering. Meanwhile, for the pickled red onions, put the sliced red onions into a bowl, then heat the cider vinegar, caster sugar, mustard seeds and salt in a non-reactive pan until the sugar has dissolved and the mixture is just simmering. Pour the liquid over the onions, then add the cucumber, stir well and set aside to cool. Pour the liquid over the onions, then add the cucumber, stir well and set aside to cool. For the barbecue sauce, heat a non-reactive frying pan over a medium heat until hot, then add the chipotle paste and stir-fry for a 1-2 minutes. Add the ketchup and maple syrup and stir-fry for a further 2-3 minutes, or until bubbling. Add the Worcestershire sauce, cider vinegar and soy sauce, bring the mixture to the boil, then reduce the heat until simmering and simmer for 5-6 minutes, or until thickened. Set aside. For the barbecue sauce, heat a non-reactive frying pan over a medium heat until hot, then add the chipotle paste and stir-fry for a 1-2 minutes. Add the ketchup and maple syrup and stir-fry for a further 2-3 minutes, or until bubbling. Add the Worcestershire sauce, cider vinegar and soy sauce, bring the mixture to the boil, then reduce the heat until simmering and simmer for 5-6 minutes, or until thickened. Set aside. When the lamb has cooked, remove it from the pan using a slotted spoon and set aside to drain and cool. When the lamb has cooked, remove it from the pan using a slotted spoon and set aside to drain and cool. Preheat the oven to 200C/180C Fan/400F/Gas 6. Warm the naan bread or pide in the oven for a few minutes. Preheat the oven to 200C/180C Fan/400F/Gas 6. Warm the naan bread or pide in the oven for a few minutes. To serve, coarsely shred the lamb meat and fold the meat into the warm barbecue sauce. Spoon the mixture on top of the warmed bread, with some of the pickled red onions and coriander leaves scattered on top. To serve, coarsely shred the lamb meat and fold the meat into the warm barbecue sauce. Spoon the mixture on top of the warmed bread, with some of the pickled red onions and coriander leaves scattered on top.