Slow-cooked Lamb Shawarma Recipe | olivemagazine

Ingredients

• 3 onions 1 chopped, 2 thickly sliced
• 4 garlic cloves peeled
• thumb-sized piece ginger peeled and chopped
• 50ml olive oil
• 1 lemon juiced
• 1 whole lamb shoulder (about 2.5kg)
• tahini yogurt, flatbreads or pitta and soft herbs to serve
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 2 tsp fennel seeds
• 1 tsp ground turmeric
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• pinch of ground cloves
• 75g pickled chillies from a jar drained, stems removed
• 1 garlic clove chopped
• 2 large roasted red peppers from a jar drained and chopped
• 1 tbsp red wine vinegar