Slow-Cooked Lamb Shawarma with Chermoula | Gundagai Lamb GLQ5+
Recipe Information
Lamb Shawarma with Chermoula
Cultural Context
Lamb shawarma is a beloved street food in Morocco, showcasing the region's rich culinary heritage. Traditionally made with marinated lamb, it is often served with fresh vegetables and sauces like chermoula, a vibrant herb sauce that enhances the dish's flavors. Shawarma has gained global popularity, with variations found in many countries, each adding their unique twist.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt adds creaminess with fewer calories.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Canola oil is more affordable while still good for cooking.
Introduce the dish and the cut of lamb being used, which is lamb neck.
Remove the tough part (patty whack) from the lamb neck to ensure tenderness.
Season the lamb neck with garlic, cumin, coriander, paprika, cinnamon, nutmeg, olive oil, salt, and black pepper.
Cover the lamb neck with the seasoning and let it marinate for a while.
Prepare the chermoula by blending garlic, parsley, cilantro, lemon juice, cumin, and olive oil until smooth.
Place the marinated lamb neck in a slow cooker and cook until tender.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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