Pulled Lamb Shawarma Sandwich

thehappyfoodie.co.uk

Joanna

3 onions, 1 roughly chopped and the other 2 quartered (and peeled, as always) into wedges

2 heads of garlic, 1 cut in half, horizontally, and 8 cloves from the second head roughly chopped

2½cm piece of ginger, peeled and roughly chopped (25g)

20g parsley, roughly chopped

1½ tbsp ground cumin

1½ tbsp ground coriander

2 tsp smoked paprika

2 tsp ground turmeric

2 tsp ground cinnamon

¼ tsp ground cloves

3 tbsp cider vinegar

60ml olive oil

2 to 2.5kg lamb shoulder, bone in

700ml chicken stock

½ a lemon

salt and black pepper

subheading: For the sumac yoghurt:

200g Greek-style yoghurt

60g tahini

1½ tbsp lemon juice

2 tsp sumac

subheading: To serve (any or all of the following):

2 plum tomatoes, thinly sliced (200g)

1 red onion, thinly sliced into rounds (120g)

10g picked parsley leaves

5g picked mint leaves

100g shatta (see page 73 of Falastin)

8 pita breads (shop-bought or see page 278 of Falastin for homemade)

Directions at thehappyfoodie.co.uk

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