Slow-Cooked Lamb Shawarma with Harissa Sauce & Flat Breads

Serves 6

6 dried cloves

2 tsp fennel seeds

1 tbsp cumin seeds

1 tbsp coriander seeds 2 tbsp sumac

1 tsp ground ginger

½ tsp ground cinnamon 1 tbsp paprika powder 2 tbsp sea salt flakes

1 tsp ground black pepper 6 cloves garlic, crushed ¼ cup lemon juice

¼ cup olive oil 1.75kg leg of lamb Warm flat breads, to serve Hummus, to serve Pickled chillies, to serve

HARISSA SAUCE

1 tbsp harissa

¼ cup tomato paste 2 tbsp honey

1 tbsp olive oil

1 tbsp lemon juice

Place the cloves, fennel, cumin and coriander in small frying pan over high heat and toast for 30 seconds. Remove and set aside to cool slightly. Use a mortar and pestle to grind until fine (or place in a spice grinder). Place in a large bowl with the sumac, ginger, cinnamon, paprika, salt, pepper, garlic, lemon juice and oil. Mix to combine. Add the lamb, coat in the spices. Cover, refrigerate for 12 hours to marinate. (Marinate for 24 hours if possible).

Preheat oven to 220°C (200°C fan forced). Place the lamb in a deep oven tray and add 1 cup of water to the pan. Cover tightly with foil and cook for 1 hour. Reduce heat to 180°C (160°C fan forced) and cook for 4 hours. Remove the foil, increase heat to 220°C (200°C fan forced) and cook for 30 minutes, or until lightly charred on the surface.

Meanwhile, to make the harissa sauce, place the harissa, tomato paste, honey, oil and lemon juice in a small bowl and mix well to combine. Season with salt and pepper.

Shred the lamb and serve with flat breads, hummus, harissa sauce and roasted cauliflower & parsley salad.