02 Lean Mut­ton Shawarma

Men's Health (UK) - - Stacks Of Goodness - BY JOEL BRA­HAM AT THE GOOD EGG

WHAT’S IN­SIDE? • ROAST MUT­TON, 150G • CRUNCHY SLAW,

HAND­FUL • A SEEDED BAGEL • GAR­LIC DIP, 2TSP FOR THE MUT­TON • MUT­TON, HALFSHOULDER, DE-BONED • SALT, TO TASTE • BA­HARAT SPICE, 50G • POME­GRAN­ATE MO­LASSES, 100G FOR THE SLAW • CIDER VINE­GAR, 100G • CASTER SU­GAR, 50G • TA­BLE SALT, 20G • CO­RIAN­DER SEEDS, 1TSP, TOASTED • CAR­ROTS, 2, SHRED­DED • WHITE CAB­BAGE, ½, SHRED­DED • RED CAB­BAGE, ½, SHRED­DED • A GREEN CHILLI, SLICED 1/ Shawarma’s as­so­ci­a­tion with late-night din­ing is wholly un­de­served. Done well, this dish is lean, light and stuffed full of nu­tri­ents. Ask your butcher to de-bone the mut­ton – the meat is rich in the fat-burn­ing com­pound CLA. Rub in the salt and spice, then re­frig­er­ate overnight. 2/ Sear the meat on a grid­dle pan, then pop it in a dish and pour over the pome­gran­ate mo­lasses and a litre of wa­ter. Cover with foil and roast for three to four hours at 160°C. Mean­while, whisk the vine­gar, su­gar and salt with 100ml wa­ter, then com­bine with the veg and leave to soak. The bras­sica’s in­dole-3-carbinol will help your body to sup­port testos­terone pro­duc­tion. 3/ Toast your bagel, spread with gar­lic dip (to make your own, sim­ply mix plain yo­gurt with gar­lic, le­mon and salt), then pile it high with the shred­ded meat and slaw.

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