02 Lean Mutton Shawarma
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.