Steps

• 1

  In a spice grinder, finely grind the caraway, coriander and cumin seeds.

• 2

  In a microwave-safe bowl, cover the ancho chiles with water and microwave on high for 2 minutes. Let cool slightly, then transfer soft chiles and 2 tablespoons of water to a blender.

• 3

  Add the ground spices, paprika, lemon juice, garlic cloves, olive oil, salt and dried mint leaves. Puree the harissa sauce until smooth.

• 4

  Set lamb in a medium roast pan and rub 1/2 cup of the harissa sauce all over the meat. Let stand at room temperature for at least 2 hours.

• 5

  When ready to cook, set Traeger temperature to 325℉ and preheat, lid closed for 15 minutes.

  325 ˚F / 163 ˚C

• 6

  Add 1/2 cup of water to roasting pan and cover the pan loosely with foil. Cook the lamb for 2-1/2 hours, adding water to the pan a few times. Remove foil and cook for about 2-1/2 hours longer, until the lamb is brown and tender, occasionally spooning pan juices on top. Let stand for 20 minutes after removing from the Traeger.

  325 ˚F / 163 ˚C

  02:30

• 7

  Meanwhile in a small bowl, combine the yogurt with cilantro, mashed garlic clove and olive oil.

  350 ˚F / 177 ˚C

  02:30

• 8

  Using a fork, pull the lamb off the bone in large chunks. Using your fingers, pull the lamb into smaller shreds and serve with the yogurt sauce, naan bread and the remaining harissa sauce. Enjoy!