Arabian Lamb

Arabian Lamb

Arabian Lamb - Ingredients of Arabian Lamb - How to Make Arabian Lamb - Method of Cooking Arabian Lamb | Tips on - Find TipsLamb Shawarma ( Marinated spiced lamb )

450 grams of lamb leg
1 orange sliced into thin rounds
1 lemon sliced into thin rounds
1 tbsp of yogurt
2 of white vinegar
1 tsp of ground cinnamon, cardamom, cloves mixture
1 tsp of turmeric, cumin, coriander powder mixture
1/2 tsp of grated nutmeg
1/2 tsp of cardamom seeds
1 tsp of black pepper
2 tsps of corn oil
Salt to taste
A pinch of sugar

For the parsley tahini dip:

1 tbsp of olive oil
3 tbsp of yoghurt
2 cloves of Garlic
1 tsp of Salt
1/2 tbsp of ground black pepper
300ml of tahini
Juice of 2 lemons
2 tbsp of finely chopped parsley

For the tabbouleh:

200 grams of Bulgur wheat
2 Tomatoes, peeled and de-seeded
3 tbsp of finely chopped spring onions
1/2 Cucumber (very finely chopped, salted and left to drain for 30 minutes)
3 tbsp of very finely chopped mint leaves
5 tbsp of finely chopped parsley
4 tbsp of lemon juice
6 tbsp of Olive oil
1 Romaine or Cos lettuce


Cut the meat into moderately thick slices (1/4 of an inch) and then slice further into smaller pieces. Put the orange slices, lemon slices, yogurt, vinegar, cinnamon, cardamom, cloves mixture, turmeric, cumin, coriander powder mixture, nutmeg, cardamom, salt and pepper in a baking dish and mix well squeezing the lemon and orange pieces to release the juice.

Add the meat to this, mix well and marinate overnight. Before cooking,remove the slices of orange and lemon from the marinade and pound the meat well with bare hands. Roast slightly in olive oil till they turn a little brown. Be careful to avoid flare-ups while roasting. Remove from heat. Set the oven to 350 F and put the lamb in the broiler pan and bake for an hour. Let stand for 15 to 20 minutes.

For the dip:

Grind the garlic well. Add the tahini, salt and lemon juice to it and mix till it becomes sticky. Dribble in a little warm water, stirring continuously till the mixture becomes creamy.Add the parsley to this and mix well.

For the tabbouleh:

Soak the wheat in salted hot water for about 30 minutes. Strain through a strainer lined with a clean towel. Squeeze out the extra water by twisting the towel.

Put all the contents in a mixing bowl, add in all the ingredients and mix. Adjust seasonings according to taste. Make wraps by putting the mixture on the flatbreads and rolling them up. Serve with thinly sliced red onions.

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