A Home-Made Lamb Schwarma Dripping With Lean Protein

·1-min read

Lean Mutton Shawarma

By Joel Braham at The Good Egg

What’s inside?

  • Roast mutton, 150g

  • Crunchy slaw, handful

  • A seeded bagel

  • Garlic dip, 2tsp

    For the mutton

  • Mutton, half- shoulder, de-boned

  • Salt, to taste

  • Baharat spice, 50g

  • Pomegranate molasses, 100g

    For the slaw

    Cider vinegar, 100g
    Caster sugar, 50g
    Table salt, 20g
    Coriander seeds, 1tsp, toasted
    Carrots, 2, shredded
    White cabbage, ½, shredded
    Red cabbage, ½, shredded
    A green chilli, sliced


1) Ask your butcher to de-bone the mutton – the meat is rich in the fat-burning compound CLA. Rub in the salt and spice, then refrigerate overnight.

2/ Sear the meat on a griddle pan, then pop it in a dish and pour over the pomegranate molasses and a litre of water. Cover with foil and roast for three to four hours at 160°C. Meanwhile, whisk the vinegar, sugar and salt with 100ml water, then combine with the veg and leave to soak. The brassica’s indole-3-carbinol will help your body to support testosterone production.

3/ Toast your bagel, spread with garlic dip (to make your own, simply mix plain yogurt with garlic, lemon and salt), then pile it high with the shredded meat and slaw.

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