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Lamb Shwarma

Combining Middle-Eastern flavours with our traditional Victorian Albert's chutney has given us a flavour sensation which we're sure you'll love.

Difficulty Medium
Time 30 minutes
Serves 2
  • 1 lamb neck fillet

  • 15g ras el hanout

  • 2 cloves garlic

  • 200g tahini paste

  • 100ml yogurt

  • 30g preserved lemon

  • 50g parsley

  • 200g bulgar wheat

  • 400g water

  • 1 tomato

  • 2 sp onions

  • ½ cucumber

  • 2 tbsp chopped mint

  • 100g chopped parsley

  • 4 tbsp lemon juice

  • 6 tbsp olive oil

  • 50g pomegranate seeds

  • 2 flat breads

  • 1 jar Baxters Albert's Victorian Chutney

Albert’s Victorian Chutney
Ablerts Victorian
View product

Bring the bulgar wheat to the boil in 400ml water. Cook for 10 minutes. Strain and allow to cool.

Dice tomato, sp onion and cucumber. Add to cooked bulgar wheat along with parsley, mint, lemon, oil and seeds. Mix well and season.

To make the sauce mix tahini, garlic, lemon, parsley and yoghurt.

Season lamb with the spices and cook in a frying pan for 4 minutes on each side.

To serve warm the flat breads, spoon on the bulgar wheat, add the sliced lamb and top with the tahini yogurt and a big spoon of Baxters Albert's Victorian Chutney.

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