Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, lamb shawarma. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Lamb shawarma is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Lamb shawarma is something which I have loved my whole life. They are fine and they look fantastic.
Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Lamb marinated with yogurt, lemon juices, garlic and seasonings is cooked quickly in a skillet.
To begin with this recipe, we must prepare a few ingredients. You can cook lamb shawarma using 19 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Lamb shawarma:
- Make ready 2 tablespoons black peppercorns
- Make ready 5 cloves
- Get 1/2 teaspoon cardamom pods
- Make ready 1/4 teaspoon fenugreek seeds
- Get 1 teaspoon fennel seeds
- Take 1 tablespoon cumin seeds
- Prepare 1 star anise
- Get 1/2 a cinnamon stick
- Get 1/2 a nutmeg, grated
- Prepare 1/4 teaspoon ground ginger
- Get 1 tablespoon sweet paprika
- Make ready 1 tablespoon sumac
- Prepare 3/4 tablespoon Maldon sea salt
- Take 25 g fresh ginger, grated
- Take 3 garlic cloves, crushed
- Take 40 g Chile’s coriander stems and leaves
- Take 60 ml lemon juice
- Prepare 120 ml groundnut oil
- Get 1 leg of lamb, with bone (2.5-3kg)
Slathered in a deceptively simple shawarma spice rub then slow cooked until fall apart, the flavour and fragrance of this lamb is absolutely heavenly. This recipe is ideal for butterflied lamb leg OR lamb shoulder. I love the versatility of lamb shawarma components; serve each item separately and let everyone build their own creation. Some people will tear off a bite of pita bread and top it with tzatziki sauce and a sprinkle of pickled red onion.
Instructions to make Lamb shawarma:
- Put the first eight ingredients into a pan and dry roast in a medium heat until the spices begin to pop and release their aromas (one or two minutes). Take care not to burn the spices. Add the nutmeg, ginger and paprika. Transfer the spices to a grinder And grind until smooth.
- Transfer the spice mix to the a bowl with the other ingredients and mix well.
- Using a sharp knife score the lamb in a few places through the fat and meat to allow the marinade to seep in. Place in a large roasting tin and rub the marinade all over the lamb using your hands to massage the meat week. Cover and leave to marinade (preferably overnight)
- Preheat the oven to 170c/150c fab and roast fat side down for about 4.5 hours. After 30 minutes of roasting add a cup of boiling water to the pan and use this liquid to baste the meat every hour or so. If needed add more water. To prevent the spices from burning cover with foil for the last three hours.
I love the versatility of lamb shawarma components; serve each item separately and let everyone build their own creation. Some people will tear off a bite of pita bread and top it with tzatziki sauce and a sprinkle of pickled red onion. Their next bite might be pita bread topped with lamb and feta. He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb. The lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not.
So that is going to wrap it up for this exceptional food lamb shawarma recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
