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Lebanese 7 Spice - Greenfields - 50gClick image to enlarge

Lebanese 7 Spice - Greenfields - 50g

Lebanese 7 Spice - Greenfields - 50g

(Ref: ISG108)

Price: 1.50


Quantity:  
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Net weight 50g

Lamb Shawerma

Time: 50 min

Ingredients for the filling;
2 lbs beef, prime rib is best
1 cup plain yogurt
¼ cup vinegar
2 cloves garlic, crushed
1 teaspoon pepper
½ teaspoon salt
2 cardamom pods
1 teaspoon Greenfields Lebanese 7 Spice
juice from 1 lemon
8 pitta breads or 4 large thinly sliced cucumbers
thinly sliced onions
½ teaspoon Greenfields Sumaq
thinly sliced tomatoes

For the Sauce

1 cup tahini
2 cloves garlic, crushed
¼ cup lemon juice
2 tablespoons yogurt

Instructions:

• Combine yoghurt, vinger, garlic, pepper, salt, cardamon pods, Lebanese 7 Spice and lemon juice to make marinade.

• If it seems a little dry, add a little olive oil (a tablespoon at a time).

• Add Lamb, cover and refrigerate at least 8 hours, preferably overnight.

• In a stockpot or large saucepan, cook Lamb over medium heat for 45 minutes or until done. Be sure not to overcook! If lamb becomes a little dry, add a few tablespoons of water throughout cooking duration.

• While lamb is cooking, prepare the sauce.

• Combine sauce ingredients and mix well. Set aside.

• Take the onions, tomatoes, cucumbers and sprinkle with sumaq.

• When the lamb is done, cut into thin slices.

• Place enough beef on pitta to cover &frac;14 of the bread.

• Add vegetables and pour over the sauce.

• Roll like a soft taco or burrito.

Ingredients: Pepper, Cinnamon, Pimento, Clove, Cumin, Fenugreek, Caraway, Cardamom, Ginger, Nutmeg, Coriander, Salt, Turmeric, Mustard, Cornmeal, Garlic, Chilli, Fennel, Celery, Oil, Bay Leaves.



If there are any allergens in the ingredients they are marked as bold.
Allergy Advice: contains mustard and celery

Packed in the UK
•  Manufacturer (or, UK Distributor / Reseller) :

    Greenfields
    25 Crawford Street
    London
    W1H 1PL
    UK
Testimonial:

"Dear Spices of India, Hi, Received order today. Superb service! Many thanks."

- Mark Stanford