deconstructed lamb schwarma.

I found this recipe on the Waitrose website, and made a few adjustments to taste/quantity. It takes quite long, but the flavours develop awesomely during that time. My first attempt was in a pressure cooker, but the flavours didn’t develop enough there. This could also work really well in a slow cooker.

(Serves 6)

You’ll need:

3 onions, sliced into thick rings
2 cloves of garlic, sliced
About 2kg of lamb (leg of lamb or shanks, or shoulder)
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp garam masala (I used mother in law masala for more kick)
1/2 tbsp dried chilli flakes
1 tbsp chopped rosemary (I used fresh)
1 tsp salt
1 tsp ground black pepper
250 ml red wine (or red wine vinegar)
250 ml vegetable stock

Preheat the oven to 170 deg. celcius

Scatter sliced onions and garlic into the bottom of a roasting tin.
Mix all the spices together, and rub it onto all surfaces of the lamb (don’t brown the meat first).
Put the lamb on top of the onions and add your liquids.
Cover with foil and roast for about 3 – 3.5 hours, uncover after that, and roast for another 45mins or until the lamb is falling off the bone.
Pull the lamb from the bone and shred the meat with two forks. Toss with the onions and any juices.

I served it with pita breads and coleslaw.

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