Fast Guide to Serving Perfect Lamb shawarma

Hoping to eat Lamb shawarma a top restaurant's, but for some causes are not able to go to restaurants. This recipe gonna guide you with helpful instructions on producing a Lamb shawarma like a famous chef made.

We hope you got insight from reading it, now let's go back to lamb shawarma recipe. You can cook lamb shawarma using 19 ingredients and 4 steps. Here is how you do it.

To cook an extraordinary Lamb shawarma, here are the components required:

1. Provide 2 tablespoons of black peppercorns.
2. Get 5 of cloves.
3. Get 1/2 teaspoon of cardamom pods.
4. Provide 1/4 teaspoon of fenugreek seeds.
5. You need 1 teaspoon of fennel seeds.
6. Prepare 1 tablespoon of cumin seeds.
7. Use 1 of star anise.
8. Get 1/2 of a cinnamon stick.
9. Use 1/2 of a nutmeg, grated.
10. Prepare 1/4 teaspoon of ground ginger.
11. You need 1 tablespoon of sweet paprika.
12. Use 1 tablespoon of sumac.
13. Prepare 3/4 tablespoon of Maldon sea salt.
14. Get 25 g of fresh ginger, grated.
15. Provide 3 of garlic cloves, crushed.
16. You need 40 g of Chile’s coriander stems and leaves.
17. Get 60 ml of lemon juice.
18. Get 120 ml of groundnut oil.
19. Get 1 of leg of lamb, with bone (2.5-3kg).

After preparing the materials, now you are good to make your 5-star Lamb shawarma by following the guidances on this section:

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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Recipe : Lamb shawarma

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