Lamb shawarma with mint and coriander dip
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Lamb shawarma with mint and coriander dip
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22 7.6g / 22%
61 48.2g / 61%
17 13.8g / 17%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Lamb shawarma with mint and coriander dip

(0)
180 Min
Easy

Ingredients

24 Servings

This dish has been optimized for 24 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
24  pieces
Naan bread
500  g
Lamb leg
1  Sachet
MAGGI® Shawarma Mix
2  tbsp
Coconut oil
2  large
red onions, finely chopped
1  sprig
Fresh Rosemary
2  cups
water
0.5  cup
Mango chutney
1  bunch
Fresh mint
1  bunch
Coriander leaves, chopped
1  Medium
green chili pepper
3  tbsp
Labneh
0.5  tsp
Ground Garam Masala
0.25  tsp
Chili powder
0.25  cup
Black seed
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Nutrition Value

Carbohydrates
48.28 g
Energy
315.9 kcal
Fats
7.62 g
Protein
13.9 g
Information per serving

Instruction

180 Minutes

  • Step 1

    0 Min
    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 base pot, and fry the lamb all over until it is evenly browned. Remove the lamb and reserve on the side. In the same pot, sauté the onions until they soften and add the seared lamb, rosemary and water. Cover the pot and bake in the oven for about 3 hours. Once cooked shred with a fork.

  • Step 2

    0 Min
    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 labneh, garam masala and chili powder.

  • Step 3

    0 Min
    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 sprinkle some toasted nigella seeds.
Lamb shawarma with mint and coriander dip

Step 1 of 3

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 base pot, and fry the lamb all over until it is evenly browned. Remove the lamb and reserve on the side. In the same pot, sauté the onions until they soften and add the seared lamb, rosemary and water. Cover the pot and bake in the oven for about 3 hours. Once cooked shred with a fork.

Lamb shawarma with mint and coriander dip

Step 2 of 3

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 labneh, garam masala and chili powder.

Lamb shawarma with mint and coriander dip

Step 3 of 3

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 sprinkle some toasted nigella seeds.

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