This is the rub that I use to make my Lamb Shawarma. It is enough to coat an entire leg of lamb, but you can keep this rub in the refrigerator for up to 2 weeks, or freeze it. It is also lovely to add to a curry dish.
Ingredients
- 1 tbs cinnamon
- 1 tbs sumac
- 2 tsp black peppercorns
- 2 tsp coarse sea salt
- 1 tsp dry ginger
- 2 tsp paprika powder
- ½ tsp ground nutmeg
- 5 cloves
- 2 tsp fenugreek
- 1 head of garlic
- 3cm fresh ginger
- 1 tbs lemon juice
- 3 tbs groundnut oil
- Bush of fresh coriander
Recipe
Roast the spices (cinnamon up until the fenugreek) together until fragrant. Grind the spices finely in a large pestle and mortar. Add the peeled garlic and chopped ginger, and grind it all together into a thick paste. Add the lemon juice and oil and combine well. Chop the coriander finely and stir this in with the spice-mixture.
Massage the spice-mixture into the flesh of red meat and leave to marinade for at least 4 hours but preferably overnight. Best results come from roasting in the oven.