Lamb shawarma with mint and coriander dip

Name: Lamb shawarma with mint and coriander dip
Prep time: 5 min
Cook time: 180 min
Total time: 180 min
Yield: 24 Servings
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

(0)

Save recipe

Easy

•

180 Min

Read less

Start cooking

Ingredients

Recipe servings:

24 Servings

Naan bread

24 pieces

Meat steak

500 g

MAGGI® Shawarma Mix

1 Sachet

Coconut oil

2 tbsp

Onions, finely chopped

2 large

Fresh Rosemary, Chopped Roughly

1 sprig

water

2 cups

Mango powder

0.5 cup

Fresh mint

1 bunch

Coriander leaves, chopped

1 bunch

Green bell pepper, chopped

1 Medium

Yoghurt

3 tbsp

Chili powder

0.5 tsp

Chili powder

0.25 tsp

Black seed

0.25 cup

Utensils and appliances

Nutritional Information

Carbohydrates

48.28 g

Energy

315.9 kcal

Fats

7.62 g

Protein

13.9 g

Recipe steps

0 min

Lamb shawarma with mint and coriander dip - media description

Pause

Play

Restart Timer

Click to restart timer

Recipe steps

0 min

Step 1

Start Timer

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.

Pause

Play

Restart Timer

Click to restart timer

Recipe steps

0 min

Step 2

Start Timer

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.

Pause

Play

Restart Timer

Click to restart timer

Recipe steps

0 min

Step 3

Start Timer

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.

With pictures

Activate videos

Ok, enable videos for this website

Lamb shawarma with mint and coriander dip

Nutritional facts per serving

Want to know more about MyMenu IQ™?

MyMenu IQ™

MyMenu IQ™

Check your new plan

Ingredients

Utensils and appliances

Overlay Header

Nutritional Information

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Activate videos

Ok, enable videos for this website

Lamb shawarma with mint and coriander dip

Nutritional facts per serving

Want to know more about MyMenu IQ™?

MyMenu IQ™

MyMenu IQ™

Check your new plan

Share recipe

Ingredients

Utensils and appliances

Overlay Header

Add ingredients to shopping list

Nutritional Information

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Write a review

Read Reviews

There are currently no reviews

Do you have any tips you would like to share with others?

Latest tips

Do you have any tips you would like to share with others?