Crispy Lamb Shawarma Tacos
Serves 1
Directions
- 1Score leg of lamb.
- 2Combine yogurt, lemon juice, olive oil, beef shawarma spice, and heartburn paste in a bowl.
- 3Salt the leg of lamb and massage the marinade in.
- 4Marinate.
- 5Add lamb to pressure cooker with onions, bay leaf, chipotles in adobo, and stock.
- 6Pressure cook on high for one hour thirty.
- 7Shred the lamb and hydrate with broth. Add pomegranate molasses and shawarma spice.
- 8Soften corn tortillas in a little oil and add cheese.
- 9Add pulled lamb shawarma, fold, and toast.
- 10Mix shattah with lamb broth and paint on tacos.
- 11Top each taco with onion, cilantro, sumac, a squeeze of lime, and pomegranate molasses.
Ingredients
- 1 piece leg of lamb
- full-fat yogurt
- fresh squeezed lemon juice
- olive oil
- beef shawarma spice
- heartburn paste
- salt
- onions
- bay leaf
- chipotles in adobo
- stock
- pomegranate molasses
- corn tortillas
- oil
- cheese
- shattah
- lamb broth
- onion
- cilantro
- sumac
- lime
Equipment
knifeglass bowlwooden spoonglass baking dishinstant pottongsspatulabasting brush
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