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Practical way to Making Appetizing Lamb shawarma

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Lamb shawarma

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Below are the ingridients that are required to serve a appetizing Lamb shawarma:

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

Ready with the ingridients? Here are the steps on cooking Lamb shawarma:

  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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