Serves 27 | Preparation time 10 mins | Cooking time 270 min
INGREDIENTS
700g Australian boneless lamb pieces
1 tsp Ginger powder
½ cup Fresh ginger
3 cloves of garlic, minced
1 tbsp paprika
Salt to taste
1/3 cup sumac
1 tbsp fenugreek
2 sticks of cinnamon
3 pods of cardamom
1 tbsp cumin
1 cup parsley
1 cup lemon
1 cup oil
4-8 pita bread
2 large tomatoes
1 tsp star anise
1 tbsp black pepper
1 tbsp fennel
1 tbsp nutmeg
1 onion, chopped
1 cup pickles
1 large green pepper
1 cup garlic yoghurt
PREPARATION
Cut Australian lamb into small pieces.
In a glass bowl add salt, paprika, ginger powder, fresh ginger, garlic mince, sumac, fenugreek, cinnamon, star anise, pepper, cardamom, fennel, cumin, nutmeg, parsley, lemon and finally the oil.
Mix all ingredients and then grind in a mixer, once marinade is mixed, add it to the lamb and mix very well.
Skewer and refrigerate overnight.
Drizzle the skewered lamb with oil and grill, once cooked let rest then cut the lamb into small pieces.
To serve, heat up pita bread then cut open, add the grilled lamb, sliced tomatoes, pickles and pepper (to taste), finally top with the garlic yoghurt sauce and more lamb meat.
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