Lamb Shawarma
Recipe by : Sanjay Aggarwal of Spice Kitchen www . spicekitchenuk . com
Serves : 4 Ingredients :
• 100ml olive oil
• 1 onion , peeled and roughly chopped
• 2 garlic cloves
• Juice of 1 lemon
• 3 tsp baharat seasoning / spice mix
• 1 tsp salt
• 1 ⁄ 2 leg of lamb ( roughly 1kg )
• 500ml hot chicken stock
To serve :
• Bunch of fresh mint , leaves picked and roughly chopped
• 4 pitta breads
• Salad – whatever you fancy ; I love crisp Iceberg lettuce , cucumber and sliced tomatoes with a squeeze of fresh lemon
• Pickled red onions
• 2 tbsp garlic yoghurt
Method :
1 . Blend together the oil , onion , garlic , lemon juice , baharat and salt with a stick blender .
2 . Rub this over the lamb and marinate in the fridge in a sealed bag for 24 hours , or 48 hours if you can .
3 . When it ’ s time to get cooking , preheat your oven to 140 ° C fan / 180 ° C .
4 . Pour the hot chicken stock into a roasting dish and add your lamb and all of the marinade . Cover with foil and cook for 4 hours , basting every 30 minutes . If the stock dries out , top up with a little water .
5 . Let the lamb rest , covered with foil , for 10 minutes .
6 . Serve on a platter in the centre of the table , sprinkled with the fresh mint . I like to carve at the table and then let everyone dive in and build their own kebabs with the pitta , salad , pickled onions and yoghurt .
Top Tip :
This dish benefits from being marinated the day or even two days before you plan to eat .
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