Pulled Lamb Shawarma Sandwich | Middle Eastern Recipe

Ingredients

• 3 onions, 1 roughly chopped and the other 2 quartered (and peeled, as always) into wedges
• 2 heads of garlic, 1 cut in half, horizontally, and 8 cloves from the second head roughly chopped
• 2½cm piece of ginger, peeled and roughly chopped (25g)
• 20g parsley, roughly chopped
• 1½ tbsp ground cumin
• 1½ tbsp ground coriander
• 2 tsp smoked paprika
• 2 tsp ground turmeric
• 2 tsp ground cinnamon
• ¼ tsp ground cloves
• 3 tbsp cider vinegar
• 60ml olive oil
• 2–2.5kg lamb shoulder, bone in
• 700ml chicken stock
• ½ a lemon
• salt and black pepper
• 200g Greek-style yoghurt
• 60g tahini
• 1½ tbsp lemon juice
• 2 tsp sumac
• 2 plum tomatoes, thinly sliced (200g)
• 1 red onion, thinly sliced into rounds (120g)
• 10g picked parsley leaves
• 5g picked mint leaves
• 100g shatta (see page 73 of Falastin)
• 8 pita breads (shop-bought or see page 278 of Falastin for homemade)