Lamb shawarma with mint and coriander dip
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
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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.
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.
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.