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Lamb shawarma and harissa pitta


Serves: 6-8
timePrep time: 1 hr
timeTotal time:
Lamb shawarma and harissa pitta
Recipe photograph by Kris Kirkham

Lamb shawarma and harissa pitta


Serves: 6-8
timePrep time: 1 hr
timeTotal time:

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Nutritional information (per serving)
Calories
858Kcal
Fat
52gr
Saturates
15gr
Carbs
42gr
Sugars
10gr
Fibre
6gr
Protein
54gr
Salt
1gr

Josh Katz

Josh Katz

Josh Katz is the chef-owner of Berber & Q in London, serving grilled and smoked meats cooked over charcoal with mezze from the East and music from the West.

 

See more of Josh Katz’s recipes
Josh Katz

Josh Katz

Josh Katz is the chef-owner of Berber & Q in London, serving grilled and smoked meats cooked over charcoal with mezze from the East and music from the West.

 

See more of Josh Katz’s recipes

Ingredients

  • 200ml olive oil
  • 1 onion, roughly chopped
  • 4 garlic cloves, peeled
  • juice of 1 lemon
  • 1 part-boned carvery lamb shoulder joint (about 1.6kg- 1.7kg)
  • 1 ltr hot chicken stock
For the shawarma spice mix
  • 1 ½ tbsp cumin seeds
  • 1 ½ tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp ground allspice
  • ½ tsp ground turmeric
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
For the pickled red cabbage
  • ½ medium red cabbage (about 325g), finely shredded
  • juice of 1 lemon
  • 1 tbsp caraway seeds, toasted
  • 2 tbsp finely chopped flat-leaf parsley
For the cherry pepper harissa
  • 1 red pepper, blackened, peeled, deseeded and roughly chopped
  • 2 garlic cloves, peeled and chopped
  • 3 red chillies, finely chopped (seeds left in)
  • 6 sundried tomatoes
  • 5 cherry or hot peppadew peppers from a jar, drained
  • 2 tsp red wine vinegar
To serve
  • 6-8 large plain folded flatbreads or pitta breads
  • 300g thick Greek yogurt
  • 1⁄2 x 28g pack mint, leaves picked

Step by step

Get ahead
Make the harissa and marinate the lamb up to 2 days ahead, or at least the night before cooking. The pickled cabbage can be prepared 4 hours ahead.
  1. For the spice mix, toast the cumin, coriander and fennel seeds in a small frying pan on a low flame for 3-4 minutes until fragrant. Cool, then grind to a powder using a spice grinder or pestle and mortar.
  2. Reserve one third of this for the harissa, and tip the rest into a food processor with the remaining spices for the shawarma mix, 100ml olive oil, the chopped onion, garlic, lemon juice, 1½ tablespoon of salt and 1 teaspoon of freshly ground pepper and blend until a rough pulp has formed. Rub the pulp all over the lamb, cover and leave to marinate in the fridge at least overnight, or for 24 hours.
  3. The next day, preheat the oven to 240°C, fan 220°C, gas 9. Put the marinated lamb on a raised rack in a roasting tray, spreading with any leftover marinade, and roast for an initial 20-25 minutes or until coloured on the surface.
    Tip
    For a speedy alternative to the shawarma spice mix, use 3 tbsp of Middle Eastern spice blend ras el hanout instead. For a shortcut version of the cherry pepper harissa, simply blend a couple of roasted peppers from a jar with a spoonful or two of ready-made harissa paste.
  4. Lower the heat to 160°C, fan 140°C, gas 3, pour the chicken stock into the roasting tray, and cover with foil. Cook for 4 hours, basting the lamb with juices and stock every hour or so. If the liquid evaporates and runs dry, top up with water. The lamb is ready when the meat is tender and easily pulls away from the bone.
  5. Meanwhile, add 1 tablespoon of salt to the shredded cabbage in a bowl and mix well. Set the cabbage in a colander over a sink (or a large bowl), cover with a small plate and put a heavy weight on it to press it down; this will release some of its juices and soften, while retaining the crunch. Press for an hour, before tipping it into a mixing bowl (no need to rinse) and adding the remaining cabbage ingredients and 50ml olive oil. Mix using your hands and set aside.
  6. For the harissa, combine the reserved ground spices with all the other ingredients and 50ml olive oil in a food processor; pulse to a coarse paste. Season well. Remove the lamb from the oven, set aside, covered with foil, and allow to rest for at least 15 minutes. Shred or pull the lamb at the table, and pour back some of the pan juices into the pulled meat (alternatively it can be shredded and kept warm for an hour before serving). Serve the pulled lamb stuffed inside the pitta breads with the cherry pepper harissa, cucumber salad and pickled red cabbage. Add the yogurt and picked mint leaves to serve.

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