Cook yourself this majesty of Middle Eastern meals...
A firm favourite ever since they opened, the Lamb Shawarma has become a signature dish over at The Refuge. Cooked slow and low for 12 hours, the smoky lamb is perfectly succulent and perfect on a flatbread with all the trimmings.
If you don’t fancy lamb, you can substitute it for a whole chicken or even a big bit of pork belly. Just cook it, rip it up and get involved. If you fancy a change from flatbreads, then trying serving with hummus and a tabbouleh or couscous salad.
1kg bone-in lamb shoulder
20g garam masala
2g smoked paprika
2g chilli powder
2g ground ginger
2g onion powder
1g ground clove
1g ground cardamom
1g ground cinnamon
2g chilli flakes
1. Combine all of the spices together and rub all over the lamb shoulder. Wrap in clingfilm or put in an airtight container and leave to marinate in the fridge for 12 hours.
2. Once you’re ready to get cooking, pre-heat the oven to 150°C (130°C fan/gas mark 2).
3. Place the lamb shoulder into a deep casserole dish or ovenproof pan with 100ml water. Cover with a lid or tin foil and roast for 4 hours or until the meat falls apart.
4. Serve in warm flatbreads with pickled red onions, coriander and mint leaves, and some Greek yoghurt. If you like a bit of extra spice, add a teaspoon of harissa paste to each flatbread.