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Indian الطبق الرئيسي

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: here

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 (cilantro) leaves, raw
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

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

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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