Hi, I’m Jane. Today, I’m gonna show you how to prepare lamb shawarma recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Lamb shawarma Recipe
Lamb shawarma is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Lamb shawarma is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have lamb shawarma using 19 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Lamb shawarma:
- Prepare 2 tablespoons black peppercorns
- Prepare 5 cloves
- Get 1/2 teaspoon cardamom pods
- Get 1/4 teaspoon fenugreek seeds
- Take 1 teaspoon fennel seeds
- Get 1 tablespoon cumin seeds
- Prepare 1 star anise
- Take 1/2 a cinnamon stick
- Get 1/2 a nutmeg, grated
- Prepare 1/4 teaspoon ground ginger
- Take 1 tablespoon sweet paprika
- Prepare 1 tablespoon sumac
- Get 3/4 tablespoon Maldon sea salt
- Make ready 25 g fresh ginger, grated
- Get 3 garlic cloves, crushed
- Take 40 g Chile’s coriander stems and leaves
- Get 60 ml lemon juice
- Get 120 ml groundnut oil
- Prepare 1 leg of lamb, with bone (2.5-3kg)
Steps 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.
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