Steps to Prepare Homemade Lamb shawarma

Lamb shawarma
Lamb shawarma

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, lamb shawarma. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Make delicious and authentic lamb shawarma at home with these simple recipes and step by step If you've eaten a lamb shawarma from a Mediterranean restaurant, you might think it's too complicated. This slow roast lamb shawarma makes a simple and relaxed Sunday lunch.

To begin with this recipe, we have to first prepare a few ingredients. You can cook lamb shawarma using 19 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Lamb shawarma:
  1. Prepare 2 tablespoons black peppercorns
  2. Take 5 cloves
  3. Get 1/2 teaspoon cardamom pods
  4. Make ready 1/4 teaspoon fenugreek seeds
  5. Take 1 teaspoon fennel seeds
  6. Make ready 1 tablespoon cumin seeds
  7. Take 1 star anise
  8. Take 1/2 a cinnamon stick
  9. Make ready 1/2 a nutmeg, grated
  10. Take 1/4 teaspoon ground ginger
  11. Prepare 1 tablespoon sweet paprika
  12. Prepare 1 tablespoon sumac
  13. Take 3/4 tablespoon Maldon sea salt
  14. Take 25 g fresh ginger, grated
  15. Get 3 garlic cloves, crushed
  16. Take 40 g Chile’s coriander stems and leaves
  17. Get 60 ml lemon juice
  18. Take 120 ml groundnut oil
  19. Take 1 leg of lamb, with bone (2.5-3kg)
Steps to make Lamb shawarma:
  1. 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.
  2. Transfer the spice mix to the a bowl with the other ingredients and mix well.
  3. 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)
  4. 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.

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