Lamb shawarma.
Hello everybody, it's me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, lamb shawarma. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Lamb shawarma is one of the most popular of current trending foods on earth. It is easy, it's fast, it tastes yummy. It's appreciated by millions every day. Lamb shawarma is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook lamb shawarma using 19 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Lamb shawarma:
- {Get 2 tablespoons of black peppercorns.
- {Take 5 of cloves.
- {Take 1/2 teaspoon of cardamom pods.
- {Get 1/4 teaspoon of fenugreek seeds.
- {Make ready 1 teaspoon of fennel seeds.
- {Take 1 tablespoon of cumin seeds.
- {Get 1 of star anise.
- {Make ready 1/2 of a cinnamon stick.
- {Make ready 1/2 of a nutmeg, grated.
- {Make ready 1/4 teaspoon of ground ginger.
- {Prepare 1 tablespoon of sweet paprika.
- {Prepare 1 tablespoon of sumac.
- {Get 3/4 tablespoon of Maldon sea salt.
- {Take 25 g of fresh ginger, grated.
- {Make ready 3 of garlic cloves, crushed.
- {Take 40 g of Chile’s coriander stems and leaves.
- {Get 60 ml of lemon juice.
- {Prepare 120 ml of groundnut oil.
- {Get 1 of leg of lamb, with bone (2.5-3kg).
Instructions 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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