Cumin Smoked Lamb Wraps

For lamb, in mixing bowl, combine salt, pepper, garlic, brown sugar, cumin, chipotle powder and coriander. Rub mixture liberally into lamb shoulder on all sides; wrap in plastic and refrigerate overnight to allow seasoning to penetrate. 

Smoke lamb shoulder at 250 F until lamb pulls easily from bone, about 6 to 8 hours.  Remove lamb from heat; place in a half-size, 4-inch-deep hotel pan. Cover with plastic wrap; allow lamb to steam and become more tender while it rests.  Pull lamb meat from bones; set aside.

For cucumber raita, in mixing bowl, combine yogurt, cucumber, lime juice, cilantro, mint, water, cumin, salt and pepper; stir to blend. Reserve cold until ready for sandwich assembly.

For smoked tomato and tamarind chutney:  Rub tomato halves with 1 tablespoon oil and minced garlic.  Place on small tray; season with salt and pepper.  Smoke tomatoes until lightly colored and just cooked; roughly chop and reserve.

 In small saucepan, add remaining oil, cumin and mustard seeds; heat over medium-high heat. Toast seeds until they begin to pop and start to brown. Add jalapeno, onion and ginger; sauté until golden brown. Add smoked tomatoes, brown sugar and tamarind paste; bring to a simmer for 2 minutes.  Remove from heat; add lime juice.  Transfer to a container; refrigerate overnight to allow flavors to continue to marry.

To assemble each wrap, slather naan with minced garlic and olive oil mixture; toast on a flat top or cast iron pan.  Spread 3 ounces cucumber raita on bottom of each toasted naan; top with 6 to 7 ounces warm pulled cumin smoked lamb. Top each sandwich with 2 tablespoons smoked tomato and tamarind chutney. Garnish with crispy fried garlic, shaved red onion, cilantro and mint.