Lamb shawarma recipe | Sainsbury`s Magazine

Ingredients

• 200ml olive oil
• 1 onion, roughly chopped
• 4 garlic cloves, peeled
• juice of 1 lemon
• 1 part-boned carvery lamb shoulder joint (about 1.6kg- 1.7kg)
• 1 ltr hot chicken stock
• 1 ½ tbsp cumin seeds
• 1 ½ tsp coriander seeds
• 1 tsp fennel seeds
• 1 tsp ground allspice
• ½ tsp ground turmeric
• ¼ tsp ground cinnamon
• ¼ tsp ground ginger
• ½ medium red cabbage (about 325g), finely shredded
• 1 tbsp caraway seeds, toasted
• 2 tbsp finely chopped flat-leaf parsley
• 1 red pepper, blackened, peeled, deseeded and roughly chopped
• 2 garlic cloves, peeled and chopped
• 3 red chillies, finely chopped (seeds left in)
• 6 sundried tomatoes
• 5 cherry or hot peppadew peppers from a jar, drained
• 2 tsp red wine vinegar
• 6-8 large plain folded flatbreads or pitta breads
• 300g thick Greek yogurt
• 1⁄2 x 28g pack mint, leaves picked