2022-08-07 09:50:07
Lamb shwarmy
(Aussie lamb shawarma)
Lamb shanks
Rub meat in cumin powder, paprika, garlic powder, onion powder, and cardamom powder, salt and pepper generously.
Brown shanks, and add a sliced onion or 2 and fresh garlic (a few cardamom pods for extra flavour if wanted but not necessary). Be generous with the oil I prefer olive oil.
Cover with chicken stock, a couple of bay leaves and what ever herbs you like, I like native thyme but oregano and rosemary is fine too. Add the juice of a whole lemon and chuck the rest of the lemon in too rind and all.
Cook in a camp oven or baking tray with the lid on or foil for a few hours till meat in tender, remove lid and bake on high turning shanks regularly to caramelise and until meat begins to fall off the bone. Sauce will reduce.
Meat goes well on wraps, roti, mashed spuds or just with a salad.
719 viewsedited 06:50
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