Turkish Lamb Shawarma
- 8 cloves garlic, crushed
- 1 tbsp each ground cumin, cinnamon, coriander and paprika
- 1 1/2 tsp each ground cardamon, nutmeg and allspice
- 1 tsp ground white pepper
- 4 1/2 lbs boneless lamb shoulder
- 1 cup chicken stock
- 2 None baby Romaine lettuces
- 1 large red onion
- 4 medium tomatoes
- 16 None pita breads
- Combine garlic and spices in a small bowl. Rub spice mixture all over the lamb. Transfer lamb to a 4 1/2-quart slow cooker. Add the stock. Cook, covered, on low, for 8 hours.
- Just before serving, trim and finely shred the lettuce. Thinly slice the onion and tomato. Place lettuce, onion and tomato in separate serving bowls. Warm bread under a preheated broiler or in a microwave.
- Using two forks, shred lamb coarsely; place in a serving bowl. Spoon a little of the cooking liquid on the lamb. Serve lamb with lettuce, onion, tomato and pita.
garlic, ground cumin, ground cardamon, ground white pepper, lamb shoulder, chicken stock, baby romaine, red onion, tomatoes, pita breads
Taken from recipes-plus.com/api/v2.0/recipes/35884 (may not work)