Without fail making ultimate Lamb shawarma easy, yummy, practical.
Good Evening every body, at this time you get present recipe Lamb shawarma with 19 ingredients and 4 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 4 stages of easy cooking Lamb shawarma.
Ingredients all Lamb shawarma
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Needed : black peppercorns.
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Needed : cloves.
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Needed : cardamom pods.
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Needed : fenugreek seeds.
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Needed : fennel seeds.
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Prepare : cumin seeds.
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Needed : star anise.
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Prepare : a cinnamon stick.
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Needed : a nutmeg, grated.
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Prepare : ground ginger.
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Prepare : sweet paprika.
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Needed : sumac.
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Needed : Maldon sea salt.
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Needed : fresh ginger, grated.
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Prepare : garlic cloves, crushed.
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Needed : Chile’s coriander stems and leaves.
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Prepare : lemon juice.
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Needed : groundnut oil.
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Prepare : leg of lamb, with bone (2.5-3kg).
If all ingredients Lamb shawarma it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Lamb shawarma
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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..
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Transfer the spice mix to the a bowl with the other ingredients and mix well..
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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).
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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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