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Photo by: Jonathan Lovekin

Lamb shawarma

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2 tsp black peppercorns
5 cloves
½ tsp cardamom pods
tsp fenugreek seeds
1 tsp fennel seeds
1 tbsp cumin seeds
1 star anise
½ a cinnamon stick
½ a nutmeg, grated
¼ tsp ground ginger
1 tbsp sweet paprika
1 tbsp sumac
¾ tbsp Maldon sea salt
25g fresh ginger, grated
3 garlic cloves, crushed
40g chopped coriander, stems and leaves
60ml lemon juice
120ml groundnut oil
1 leg of lamb, with the bone, about 2.5–3kg

Serves 8

(p 210, Jerusalem)

Method

The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |
£27.00

Reviews

{based on 1 reviews}

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  • Shop Authentic middle eastern flavours and smells - absolutely delicious
    (28/12/2014) I cooked this dish for my pre Christmas family get together. The recipe was so easy to follow, the developing smell of the spiced lamb made my mouth water. I cooked it exactly as the recipe stated and the delicious lamb fell off the bone - my family loved it and nearly 2 legs of lamb were devoured in one sitting, with just enough left for a middle eastern 'shepherds pie'.
    Neighbours texted me and asked what I was cooking they said it smelt divine and they thought they had been transported to the middle east!
    A truly fabulous meal, which I am repeating on New Years Day for good friends.