Lamb shawarma recipe | Gourmet Traveller

Ingredients

• 1 lamb shoulder (about 2kg), bone in
• Lemon halves, for squeezing
• Salad of orange segments, fennel, rocket, sumac and red onion, dressed with lemon juice and olive oil, to serve
• Toasted flatbread, to serve
• Spice paste
• 1 tbsp black peppercorns
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tsp fennel seeds
• 1 cinnamon quill
• Seeds from 6 cardamon pods, husk discarded
• 6 cloves
• 1 tbsp paprika
• 1 cup (loosely packed) coriander, finely chopped
• 4 garlic cloves, crushed
• Olive oil, for drizzling
• Garlic yoghurt
• 220 gm Greek-style yoghurt
• 1 garlic clove, crushed
• Juice of ½ lemon, or to taste