Jerusalem Lamb Shawarma by Sam Sifton, NYT Cooking

Time: 5 hours, plus marinating time
Yield: Serves 8

Get full recipe๐Ÿ‘‡๐Ÿป
http://cooking.nytimes.com/recipes/1018119-jerusalem-lamb-shawarma

INGREDIENTS

2 teaspoons black peppercorns
5 cloves
ยฝ teaspoon cardamom pods
ยผ teaspoon fenugreek seeds
1 teaspoon fennel seeds
1 tablespoon cumin seeds
1 star anise
ยฝ cinnamon stick
1 tablespoon grated nutmeg, about half a pod
ยผ teaspoon ground ginger
1 tablespoon sweet paprika
1 tablespoon dried sumac
ยพ tablespoon kosher salt
1 3-inch piece of fresh ginger, peeled and grated
3 garlic cloves, peeled and crushed
ยพ cup chopped cilantro, stems and leaves included
4 tablespoons fresh-squeezed lemon juice
ยฝ cup peanut or other neutral oil
1 leg of lamb, on the bone, about 5 1/2-6 1/2 pounds

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s