CHICKEN AND LAMB SHAWARMA RECIPES

Steps:

• Put the peppercorns, cloves, cardamom, fenugreek, fennel, cumin, star anise and cinnamon in a cast-iron pan set over medium-high heat and dry-roast them for a minute or two, until the spices begin to pop and release their aromas. Take care not to burn them. Add the nutmeg, ground ginger and paprika, and toss for a few more seconds, just to heat them, then transfer to a spice grinder. Process the spices into powder. Transfer to a medium bowl, and stir in the sumac, salt, fresh ginger, garlic, cilantro, lemon juice and oil, and stir to combine.
• Use a small sharp knife to score the leg of lamb in a few places, making half-inch-deep slits through the fat and meat. Put the lamb in a large roasting pan and rub the marinade all over it, using your hands to massage the meat. Turn the lamb fat-side up, cover the pan with aluminum foil and place it aside on a countertop for at least a couple of hours, or preferably, rest it overnight in the refrigerator.
• Heat oven to 350. Remove the aluminum foil, and place the lamb in the oven. Roast for approximately 4 1/2 hours, or until the meat is completely tender. After 30 minutes of roasting, add about a cup of boiling water to the pan, and use this liquid to baste the meat every hour or so. (Add more water, as needed, making sure there is always a little in the bottom of the pan.) After 90 minutes or so, cover the lamb with aluminum foil to prevent the spices from burning. Once the lamb is done, remove it from the oven, and leave to rest for 10 to 15 minutes before carving and serving.

Steps:

• Preheat the oven to 170C/150C Fan/Gas 3.
• To make the spice mix, tip all the spices into a clean, medium-sized airtight container, cover with the lid and shake. Set aside.
• To make the lamb, put the olive oil and lemon zest and juice in a bowl, add 4 tablespoons of the spice mix and mix well.
• Put the onion quarters in a medium, deep-sided roasting tray and place the lamb on top (you want it to fit snugly so don’t use a roasting tray that is too big). Make several incisions in the lamb. Spread the spice mixture all over the lamb, rubbing it into the incisions well. Pour 300ml cold water into the bottom of the tray, then cover the whole thing with kitchen foil. Roast for 3¼ hours, or until the meat is tender and falling off the bone.
• Meanwhile, prepare the couscous. Tip the couscous into a large, heatproof bowl, add the lemon zest and juice, then pour in the boiling water and stir well. Cover with cling film and set aside for 10 minutes to allow the couscous to absorb the liquid. Drag a fork through the couscous to separate the grains.
• Stir the yellow peppers and sweetcorn into the couscous and mix well, then stir in the chilli and coriander (if using). Stir once more, then cover and place in the fridge until you are ready to serve.
• For the raita, coarsely grate the cucumber onto a clean tea towel, then gather the tea towel up and hold it over the sink. Twist it until all the liquid comes out of the cucumber. Tip the squeezed cucumber into a separate bowl, then add the yoghurt. Finely grate the garlic over the top and season with the ground coriander, a little salt and some black pepper. Stir well, then cover and place in the fridge until needed.
• Remove the foil from the lamb and baste with any juices at the bottom of the tray. Return to the oven for 15 minutes, until just browned around the edges.
• To serve, lay the pitta breads on a baking tray and cover with foil. Heat through in the oven for 5 minutes while carving the lamb. Remove the lamb from the tray and pull the meat from the bone, shredding the lamb into small pieces. Mix the shredded lamb back into the cooking juices and onion, stirring until combined.
• Divide the couscous between serving plates, top with shredded lamb and cooking juices, then serve a warmed pitta bread and a dollop of the raita alongside each portion. Serve immediately. Tip the remaining lamb (four portions) into an airtight container and leave to cool, then transfer to the fridge. The leftovers can be eaten cold or reheated in a microwave oven (see Tips).