Middle EasternSpeedy lamb shawarma

I do love a kebab. Admittedly, this is not the world’s best-kept secret, as over the years I have written many kebab recipes using every kind of meat. This is my go-to when I want good value and quick, easy results. Lamb neck is completely underrated, especially for quick cooking, although it is equally good for slow-cooked dishes. Once you try this recipe, I know it will become as firm a favourite of yours as it is mine. Serve in wraps or warmed pitta bread with yogurt, sliced onion, tomato, pickled cucumber and coriander leaves, or on a bed of mixed leaves with pomegranate seeds and a good drizzle of pomegranate molasses.

Source: Persiana Everyday

Ingredients

Instructions

1. Heat a frying pan over a high heat and, once hot, rub some oil on to both sides of each lamb fillet. Place in the hot pan and sear on each side for a minute, just to seal (there is no need to cook the meat through).
2. Transfer the fillets to a chopping board and, using a sharp knife, cut them into wafer-thin slices as best you can. Don’t worry about getting whole slices – just do what you can to make them nice and thin.
3. Return the lamb slices to the pan with the butter, garlic granules, spices and a generous amount of salt and pepper. Stir-fry over a high heat for a couple of minutes until the meat is cooked but still lovely and tender, then remove.
4. Serve the lamb piled into tortillas with the fillings of your choice. This needs no accompaniment.

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