Lamb Shawarma Recipe with Broad Beans | olivemagazine

Ingredients

• 600g lamb neck fillets
• warmed flatbreads to serve (optional)
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 2 cardamom pods
• a small bunch coriander finely chopped
• 1 tsp smoked paprika
• 1 tsp ground cinnamon
• 1 tsp mild chilli powder
• 2 cloves garlic crushed
• 1 lemon zested and juiced
• 2 tbsp olive oil
• 100g feta crumbled
• 100ml natural yogurt
• a small handful dill chopped
• 1 clove garlic crushed
• 300g broad beans double podded (start with 500g of podded)
• a handful mint chopped, plus a few leaves to serve
• a handful dill chopped, plus a few leaves to serve