Spring Lamb Shawarma with mango curried yoghurt and pickled greens

Spring Lamb Shawarma with mango curried yoghurt and pickled greens

To kick off our original recipe series, we’re coming in hot with a summer favourite; the shawarma. A guaranteed no-fuss lamb shawarma recipe to please a crowd, the prep work can be done in advance and all you’ll need to do is let the lamb slow cook. We recommend marinading overnight to help the flavours in this lamb shawarma recipe pack as much punch as possible.



1 x lamb shoulder, bone-in
5 tbsp olive oil
1 tbsp garam masala
1 tbsp cumin
Zest and juice of 1 lemon
1 tbsp cayenne pepper
1 tbsp paprika
4 garlic cloves, minced
1-inch piece of ginger, minced
1 tsp tumeric
6 cardamom pods, crushed

6-8 flatbreads

300ml greek yoghurt
1 mango, cored and halved
1 tsp curry powder
1/2 tsp hot chilli flakes
1/2 tsp cumin
2 garlic cloves

5 tbsp white wine vinegar
4 tbsp sugar
1 red onion, sliced thinly
1/2 red cabbage, sliced thinly
1/2 cucumber, sliced

Guindilla chillies
Pomegranate seeds


  1. In a blender or a pestle and mortar, blitz the olive oil, garam masala, cumin, lemon zest and juice, cayenne pepper, paprika, garlic cloves, ginger, turmeric and cardamom. Set to one side when the paste formed is smooth and gloopy.
  2. Place the lamb shoulder on a chopping board. Using a sharp knife, score the meat in a criss-cross pattern. It doesn’t have to be accurate or neat.
  3. Once the meat is scored, place the lamb shoulder into an ovenproof dish or bowl. Coat in the marinade until completely covered. Place in the fridge for at least overnight, or for 2 hours on the side (out of the fridge to allow it to come to room temperature before cooking).
  4. Whilst the lamb is marinating, pickle the veg. In a large bowl add the cucumber, red onions and red cabbage. Coat in the sugar and vinegar until covered. Leave to one side or overnight in the fridge.
  5. If you marinate the lamb overnight, take it out of the fridge at least 2 hours before cooking. Pre-heat your oven to 220°C. Add the lamb into the oven for 15 minutes until sizzling and brown all over. After 15 minutes, lower the heat to 150°C. Continue to cook for at least 3 hours, but keep checking on the meat – you want it to fall apart and off the bone so it can be shredded easily for the flatbreads. This should take around 3 hours, but depending on the size of the shoulder you might need a little bit longer.
  6. Make the curried yoghurt by blitzing the mango, yoghurt, curry powder, garlic and chilli flakes in a blender. Set to one side.
  7. When the lamb is ready, shred the meat away from the bone with two forks. Drain the excess liquid away from the pickled veg and put in a bowl. Serve everything on large sharing plates alongside the curried yoghurt with the optional extras or a little bit of salad.

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