Recipes, Main events, Bits on the sideMike PittsMay 08, 2020lamb, kebab, bread

Lamb sharwarma

Recipes, Main events, Bits on the sideMike PittsMay 08, 2020lamb, kebab, bread

Who doesn’t like a kebab? Certainly, the FatSteak Clubbers all enjoy a pile of succulent spiced lamb wrapped in a warm bread. When I dug this recipe out of my big box of ‘things I want to cook’ when preparing a Middle East feast, I absolutely had to make it. It was so good it will be done again and again in my kitchen. The original used a shoulder of lamb but I used leg with the same amazing results. Combined with a brilliant recipe for quick and simple flatbreads and a simple slaw (brightened with pomegranate seeds) it was divine.

Step 1 - Prepare the meat

Preheat the oven to 240 C.
Chop the onions roughly and place half in a small food processor.
Add the ras el hanout along with the salt and a good grind of pepper.
Blend to a paste (that has an amazing aroma!).
Put the rest of the onions in an ovenproof pot to create a bed on the base and place the lamb joint on top.
Smear the paste all over the joint and place the pot uncovered in the oven.

Step 2 - Slow cooking

After 30 minutes roasting the joint will have browned nicely, see picture below.
Pour in enough water to reach halfway up the joint and then cover and return to the oven at 200 C.
Cook for a further 3 hours turning the heat down to 180 C after the first hour. Remove the dish and baste the joint with the juices every half hour.
After this time the meat should be falling off the bone, the liquid all gone and the onions melted into a sticky crust. Flake the meat off, suck the bone and serve.

Step 3 - Flatbreads

Blend the flour, baking powder, milk and salt in a food mixer until you get a sticky dough.
Roll the dough out on a very floury kitchen surface and form into 4 thin discs just under the size of your frying pan.
Heat the za’atar, butter and garlic in a small pan to a sizzle.
Heat your largest frying pan and then cook the flatbread dough one at a time for roughly 1 to 2 minutes each side until it bubbles and browns nicely. Smear the za’atar butter over and serve immediately.