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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