Lamb shawarma with mint and coriander dip

Name: Lamb shawarma with mint and coriander dip
Prep time: 5 s
Cook time: 180 s
Total time: 180 s
Yield: 24
Cuisine: Indian
Ingredients: 24 pieces Naan bread; 500 grams Lamb leg; 1 Sachet MAGGI® Shawarma Mix; 2 tablespoons Coconut oil; 2 Large red onions finely chopped; 1 sprig Fresh Rosemary; 2 cups water; 1/2 cup Mango chutney; 1 bunch Fresh mint; 1 bunch Coriander leaves chopped; 1 Medium green chili pepper; 3 tablespoons Labneh; 1/2 teaspoon Ground Garam Masala; 1/4 teaspoon Chili powder; 1/4 cup Black seed

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Easy

•

180 Min

Ingredients

24 Servings

Naan bread

24 pieces

Lamb cubes

500 g

MAGGI® Shawarma Mix

1 Sachet

Coconut oil

2 tbsp

Onions, finely chopped

2 large

Fresh Rosemary

1 sprig

water

2 cups

Mango chutney

0.5 cup

Fresh mint

1 bunch

Coriander leaves, chopped

1 bunch

Green bell pepper, chopped

1 Medium

yogurt

3 tbsp

Chili powder

0.5 tsp

Chili powder

0.25 tsp

Sesame seeds

0.25 cup

Utensils and appliances

Nutritional Information

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Carbohydrates

48.28 g

Energy

315.9 kcal

Fats

7.62 g

Protein

13.9 g

Nutrition Table Footer

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Pre-heat oven to 170°C. Pat dry the lamb and rub with the MAGGI® Indian Masala Mix. Heat 2 tablespoons of coconut oil in a large cast iron pot or oven-proof heavy

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To prepare the mint and coriander dip, put chili, mint, coriander in a small blender and blend until it has turned into a paste. Place in a bowl and stir in labne

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To prepare the vol-au-vent, place some shredded slow-cooked lamb on the base, mix with some mint and coriander dip,) with some mango chutney optional (and finally

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Lamb shawarma with mint and coriander dip

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Lamb shawarma with mint and coriander dip

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