Lamb Shawarma Meat Stock Recipe
This recipe is easy, tasty and great for your gut health.
2 tablespoons of tomato paste
2 tablespoons of brown sugar
20 mint leaves, chopped
sea salt and cracked black pepper, to season
1 kg lamb shoulder with bone in
6 sprigs of oregano
¼ cup white wine vinegar
1 litre of water
1 bulb of garlic, cut in half
1 lemon, cut into quarters
Mix together the tomato paste, sugar, mint leaves, salt and pepper, place lamb in a large roasting tray and smear the mixture onto the lamb. Add oregano, garlic, vinegar and water to roasting pan and cover. Roast for three hours at 150 degrees in a fan forced oven. Once the lamb is cooked, you will be able to pull apart with a fork, serve it with vegetables or a tomato and onion salad. You can freeze the pan juices with some lamb, this is your meat stock. I freeze the lamb and juice in individual cup servings so it is easy to have one cup every day.
This has been adapted from a Donna Hay recipe.