Slow Cooked Lamb Shawarma

Name: Slow Cooked Lamb Shawarma
Prep time: 10 min
Cook time: 210 min
Total time: 220 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 2 kg / 4 lb lamb shoulder (bone in) or 1.7 kg / 3.5 lb butterflied lamb leg (Note 1); 3 g arlic cloves (, minced); 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tbsp ground cardamon; 1 tsp cayenne pepper ((1/2 tsp = not spicy)); 2 tsp smoked paprika ((ordinary also ok)); 1 1/2 tsp salt; 1/2 tsp black pepper; 1/4 cup / 65 ml extra virgin olive oil; 2 - 3 tbsp / 40 - 60 ml lemon juice; 2 cups / 500 ml water

This meltingly tender Slow Cooked Shawarma is the stuff food dreams are made of!! Slathered in a deceptively simple shawarma spice rub then slow cooked until fall apart, the flavour and fragrance of this lamb is absolutely heavenly. Make this Middle Eastern speciality with lamb shoulder or lamb leg.

⏱️ 220 min 🔪 Prep: 10 min 🔥 Cook: 210 min 📊 Hard ⭐ 5.0 (108) 👁️ 2 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

6 servings

2 kg / 4 lb lamb shoulder (bone in) or 1.7 kg / 3.5 lb butterflied lamb leg (Note 1)
3 g arlic cloves (, minced)
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamon
1 tsp cayenne pepper ((1/2 tsp = not spicy))
2 tsp smoked paprika ((ordinary also ok))
1 1/2 tsp salt
1/2 tsp black pepper
1/4 cup / 65 ml extra virgin olive oil
2 - 3 tbsp / 40 - 60 ml lemon juice
2 cups / 500 ml water

Steps

Preheat oven to 180C/350F (standard) or 160C/320F (fan forced / convection).
Place Paste ingredients in a bowl, starting with 2 tbsp lemon juice, and mix. It should be a wet paste that can be slathered onto the lamb (see video).
Place lamb in a large roasting pan. Slather all over with paste. Optional: Marinate 24 hours (not mandatory, I usually skip).
Position the lamb with the fat side up. Pour water around, cover tightly with foil.
Roast 3 hours, removing from the oven 2 - 3 times to spoon over pan juices (ie baste).
Remove foil. Meat should be tender - check with 2 forks.
Baste again, then return to oven for 30 minutes to get a nice crust.
Remove lamb from roasting pan - reserve juices.
Cool the lamb for 20 minutes or so (so it firms up slightly, easier to handle).
If you used shoulder, pull the meat off the bone in 4 or 5 chunks (see video).
Preheat BBQ to medium and oil if required.
Coat lamb in pan juices. Sear on both sides until deep golden and a crust forms. Dab with pan juices on both sides.
Slice or shred lamb, as desired. Drizzle with plenty of juices.
Make Lamb Shawarma wraps by serving with shredded lettuce, tomatoes and minted yoghurt (Note 3) or pile over Lemon Herbed Couscous (Note 4) and garnish with pomegranate seeds and parsley or chopped coriander/cilantro (if desired). Both pictured in post.

💰 Cost Estimate

Total Ingredients Rp 1.450

Per Serving Rp 242/serving

🏠 Save ~Rp 2.900 compared to buying!

📋 Price Breakdown (17% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
/ 4 lb lamb shoulder	2 kg	-	-
arlic cloves	3 g	-	-
ground coriander	1 tbsp	-	-
ground cumin	1 tbsp	Rp 70.000/kg	Rp 1.050
ground cardamon	1 tbsp	-	-
cayenne pepper	1 tsp	-	-
smoked paprika	2 tsp	Rp 40.000/kg	Rp 400
salt	0.5 tsp	-	-
black pepper	0.5 tsp	-	-
/ 65 ml extra virgin olive oil	0.25 cup	-	-
- 3 tbsp / 40 - 60 ml lemon juice	2	-	-
/ 500 ml water	2 cups	-	-