LAMB SHAWARMA TACOS

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LAMB SHAWARMA TACOS

Yield 4-5

Prep time

15 Min

Cook time

1 H & 30 M

Total time

1 H & 45 M

Ingredients

For the lamb:

• 1 leg of lamb
• 1 cup full fat yogurt
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup olive oil
• 1/4 cup beef shawarma spice
• 1 tbsp garlic paste
• 1 tsp kosher salt
• 1 white onion
• a few bay leaves
• a few chipotles in adobo
• 2 cups vegetable stock
• pomegranate molasses

To Assemble:

• 8-10 corn tortillas
• shredded cheese of your choice
• shatta (or hot sauce of your choice)
• finely chopped onion and cilantro
• sumac
• lime

Instructions

1. Start by preparing the leg of lamb. Using a sharp knife, score the surface of the meat with shallow diagonal cuts across both sides—this helps the marinade penetrate deeply for maximum flavor.
2. In a large mixing bowl, combine the full-fat yogurt, freshly squeezed lemon juice, olive oil, beef shawarma spice blend, and a spoonful of garlic paste. Whisk everything together until it forms a smooth marinade.
3. Season the lamb generously with salt. Then, massage the yogurt marinade into the meat. Cover and let marinate in the fridge for as long as possible—ideally up to 48 hours.
4. When ready to cook, place the marinated lamb into a pressure cooker on high heat. Roughly chop the white onion and scatter it over the lamb. Add a few bay leaves and a spoonful or two of chipotles in adobo.
5. Pour in the stock until it covers about three-quarters of the lamb. Seal the pressure cooker and cook on high for 1 hour and 30 minutes, until the lamb is completely tender and falling apart.
6. Once done, carefully remove the lamb and shred it. Return the shredded meat to the pot and stir to coat with some of that broth. Drizzle in some pomegranate molasses. Stir well, then taste and re-season with additional shawarma spice or salt if needed.
7. To assemble, start by warming corn tortillas in a skillet with a little oil. Once softened, flip each tortilla and sprinkle on some cheese to melt slightly. Add a generous amount of the pulled lamb onto each tortilla, then fold the tortilla over and toast. Continue toasting on each side until the taco is crispy and golden.
8. For extra flavor, mix a bit of shatta (or any hot sauce you like) with some reserved lamb broth. Use a pastry brush or spoon to paint this mixture over the tacos once they’re crisped.
9. Finish with a sprinkle of finely chopped onion, fresh cilantro, sumac, and a squeeze of lime over the top. For an extra flourish, drizzle with a touch more pomegranate molasses before serving, and enjoy!

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