Lamb shawarma

  

Prep time: 15 mins     Cook time: 3 - 3.5 hrs 

Serves: 8-10

Slow-cooked lamb shawarma is one of those meals that are delicious, flavoursome and super simple. Seems complicated but actually very easy to prepare - you can marinate the meat overnight in the fridge and then just put in the oven to 'make itself'. The slow roasting will leave the meat tender and melting in your mouth and the spice mix gives it taste everyone loves.

You can serve it with couscous or rice and a simple salad or Moroccan vegetable stew, in a pitta or a sandwich - you can eat it the next day if you have any leftovers!

1.5-2 kg lamb shoulder or boneless lamb leg

250 ml water or vegetarian stock

Marinade:

4 garlic cloves, minced

1 Tbsp coriander seeds, ground

1 Tbsp cumin seeds, ground

1 Tbsp cardamom, ground

2 tsp smoked paprika

1 tsp sweet paprika

1 tsp chilli powder or flakes

salt and black pepper

30 ml (2 Tbsp) extra virgin olive oil

45 ml (3 Tbsp) fresh lemon juice

1. Start with marinating the meat: mix all the ingredients for the marinade together, rub into the meat and put in an ovenproof dish fat side up. Cover up with lid/cling film and place on the lower shelf of our fridge, preferably overnight.

2. Heat the fan assisted oven to 160*C (standard oven 180*). Add 250 ml water or stock to the dish. Cover with well-fitted lid or cover tightly with silver foil.  

3. Roast for 3 hours. Remove after 2nd hour to baste with juices. 

4. After 3 hrs, check if the meat is tender and if so - shred with 2 forks (if not - give it another 30 mins). Put back in the oven without the lid for another 20 mins to thicken up the sauce.

5. Serve!