Lamb Shawarma With Mint And Coriander Dip Recipe | MAGGI® Arabia

Lamb shawarma with mint and coriander dip



  • 24–36 Nan bread
  • 500g boneless leg of lamb
  • 1 sachet MAGGI® Indian Masala Mix
  • 2 tbsp. coconut oil
  • 6 large red onions, finely sliced
  • 1 sprig, rosemary
  • 2 cups water
  • ½ cup mango chutney
  • 1 bunch mint leaves
  • 1 bunch coriander leaves
  • 1 green chilli
  • 3 tbsp. labneh
  • ½ tsp. garam masala
  • ¼ tsp. chili powder
  • ¼ cup nigella seeds, toasted

How to Prepare

  1. 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.
  2. 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.
  3. 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.

Nutritional Info

No Info

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