Lamb Shwarma

  • 1kg lamb shoulder
  • black pepper
  • cloves
  • cardamom
  • fenugreek
  • fennel seeds
  • cinnamon
  • grated nutmeg
  • ginger
  • garlic
  • sumac
  • coriander
  • dry roast and grind whole spices
  • mix with powdered spices and finely chopped garlic, ginger, coriander and olive oil to make a marinade
  • score the lamb and rub with the marinade
  • cover with foil and leave for a few hours or overnight
  • roast at 150C for 3-3.5 hours in total
  • after 30 minutes, add some water and use it to baste the lamb every hour or so