Lamb Shank Shawarma
Canning and Cooking at Home
Canning and Cooking at Home
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • Ingredients
  • 3 pounds Lamb Shank
  • 1/4 cup canola oil or bacon drippings
  • 2 cups chicken broth
  • 1 cup water
  • 1 cup tomato juice, such as V-8
  • 3 Tbs harissa paste *see below
  • 3 Tbs concentrated tomato paste
  • 1 Tbs chopped fresh oregano
  • 1 Tbs chopped fresh basil
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp ground cardamom
  • 2 whole heads garlic (remove most of the paper-thin wrapping, leave heads whole and intact)
  • 4 tsp coriander seeds
  • 1 1/2 tsp caraway seeds
  • 5 tsp cumin seeds
  • 4 tsp hot smoked paprika
  • 2 tsp sea salt
  • 2 tsp garlic powder
  • 1/2 tsp cayenne
  • 4 Tbs olive oil
  •  
  • Directions
  • Toast the seeds in an open skillet over medium heat for about 3 mins, add all ingredients to a blender or Cuisinart and pulse to mix together into a paste, use in recipe and store the remainder in fridge for future use. Makes approx 1/2 cup

Instructions

Comments

Log in or Register to write a comment.