Lamb Shawerma
Time: 50 min
Ingredients for the filling;
2 lbs beef, prime rib is best
1 cup plain yogurt
&frac;14 cup vinegar
2 cloves garlic, crushed
1 teaspoon pepper
&frac; 12 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
&frac;12 teaspoon Greenfields Sumaq
thinly sliced tomatoes
For the Sauce
1 cup tahini
2 cloves garlic, crushed
&frac; 14 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.
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Indian Food > Herbs & Spices > By Brand > Greenfields > Sumaq (Somaq) - Greenfields - 75g 
