Recipe by: delicious.com.au Serves: 4 Time: 50m             Ingredients   2 teaspoons sumac 200g thick Greek-style yoghurt, plus extra to serve Juice of 1 lemon 1 garlic clove, crushed 1kg chopped lamb shoulder 2 beetroots, peeled, grated 1/3 cup (55g) sultanas 1 bunch mint, leaves chopped 1 tablespoon red wine