Lamb Shawarma Recipe with Broad Beans | olivemagazine

Lamb Shawarma Recipe with Broad Beans

600g lamb neck fillets
warmed flatbreads
to serve (optional)

MARINADE

1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
2 cardamom pods
a small bunch coriander
finely chopped
1 tsp smoked paprika
1 tsp ground cinnamon
1 tsp mild chilli powder
2 cloves garlic
crushed
1 lemon
zested and juiced
2 tbsp olive oil

FETA CREAM

100g feta
crumbled
100ml natural yogurt
a small handful dill
chopped

BROAD BEAN SMASH

2 tbsp olive oil
1 clove garlic
crushed
300g broad beans
double podded (start with 500g of podded)
a handful mint
chopped, plus a few leaves to serve
a handful dill
chopped, plus a few leaves to serve

Method

step 1
To make the marinade, heat a small frying pan and toast the cumin seeds, coriander seeds, fennel seeds and cardamom pods for a few minutes until fragrant. Cool, then grind to a powder in a spice grinder or using a pestle and mortar. Mix in a bowl with the other marinade ingredients and season. Put the lamb neck fillets in a baking dish, pour over the marinade and leave in the fridge for at least 4 hours (or overnight, if you like).
step 2
To make the feta cream put the feta, yogurt and dill in a small food processor. Whizz until smooth, then tip into a bowl.
step 3
Take the lamb out of the fridge about an hour before you want to cook it. Heat the oven to 160C/fan 140C/gas 3. Cover the baking dish with a double layer of foil and cook for 2½-2¾ hours or until the lamb is crusted and golden. Take out and rest while you make the broad bean smash.
step 4
To make the smash, heat the olive oil in a pan. Cook the garlic for 3-4 minutes or until fragrant, then tip in the broad beans. Stir until well coated, then season. Use a masher to roughly crush most, but not all, of the beans. Season and stir in the chopped mint and dill.
step 5
Divide the smash between plates. Pull the lamb neck into chunks and toss in any cooking juices, then pile on top of the beans. Sprinkle with more dill and mint leaves, then serve with the feta cream and warm flatbreads, if you like.