For the Cumin Smoked Lamb:  In a mixing bowl, combine salt, pepper, garlic, brown sugar, cumin, chile powder and coriander.  Rub mixture into lamb shoulder liberally on all sides; wrap with plastic wrap and refrigerate overnight to allow seasoning to penetrate.  Smoke lamb shoulder at 250°F until lamb pulls easily from the 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; reserve. 

For the Cucumber Raita Sauce:  In a mixing bowl, combine yogurt, cucumber, lime juice, cilantro, mint, water, cumin, salt and pepper; reserve cold until ready for sandwich assembly. 

For the Smoked Tomato and Tamarind Chutney:  Rub tomato halves with 1 tablespoon of 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 a 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 jalapeño, onion and ginger; sauté until golden brown.  Add 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 each naan with minced garlic and olive oil mixture; toast on a flat top or cast iron pan.  Spread 3 ounces of Cucumber Raita on the bottom of each toasted naan; top with 6 to 7 ounces warm pulled Cumin Smoked Lamb. Top each sandwich with 2 tablespoons of Smoked Tomato and Tamarind Chutney. Garnish with crispy fried garlic, shaved red onion, cilantro and mint.