RECIPE | Pulled shawarma-style lamb

Flavoured with Middle Eastern spices, this slow-cooked lamb is delicious served with a dollop of tzatziki

03 February 2019 - 00:00 By Jonno Proudfoot


Serves: 4
Ingredients: 600g de-boned leg of lamb
6 tbsp olive oil
2 tsp dried oregano
Salt and black pepper
250ml white wine
500ml water
2 tbsp ground cumin
1 large onion, thickly sliced
2 green peppers, thickly sliced
3 garlic cloves, roughly chopped
2 tbsp sweet paprika
1 big handful flat-leaf parsley, roughly chopped
Method: Preheat your oven to 150ºC.
Rub the lamb with 2 tablespoons of the oil, oregano and salt and pepper. Pop it into a deep tray, pour in the wine and half the water, then cover the tray tightly in two layers of foil. Place in the oven for 4 hours.
After 4 hours remove from the oven and leave to cool. Then use your hands to shred it into strips, mixing it with any leftover juices and bits of fat.
Heat the remaining oil to a medium heat in a large frying pan, and add the cumin, onion and peppers, and saute for about 10 minutes. When the vegetables are caramelised (and slightly darker than golden-brown), add the garlic and stir until it becomes fragrant.
Add the lamb and paprika and keep it cooking, turning it every minute or so until there are some 'burnt ends' or dark-brown bits of lamb, and the paprika is well incorporated. Season liberally with salt and pepper. Add the parsley and the water.
While the water is bubbling away, use a wooden spoon to scrape any bits off the bottom of the pan and mix these into the meat. Once all the water has evaporated and the mix starts crackling and spitting in the pan, the dish is ready to serve. This dish goes well with: Greek kale salad with tahini dressing, tzatziki, flash-fried mange tout, olives and tomato.
• Recipe and image from Jonno Proudfoot's book 'The Real Meal Revolution: Low Carb Cooking' (Robinson).

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