| 1 |
Cut Australian lamb into small pieces |
| 2 |
In a glass bowl add salt, paprika, ginger powder, fresh ginger, garlic mince, sumac, fenugreek, cinnamon, star anise, pepper, cardamom, fennel, cumin, nutmeg, parsley, lemon and finally the oil. |
| 3 |
Mix all ingredients and then grind in a mixer, once marinade is mixed, add it to the lamb and mix very well. |
| 4 |
Skewer and refrigerate overnight. |
| 5 |
Drizzle the skewered lamb with oil and grill, once cooked let rest then cut the lamb into small pieces. |
| 6 |
To serve, heat up pita bread then cut open, add the grilled lamb, Sliced tomatoes, add pickles and pepper (to taste), finally top with the garlic yoghurt sauce and more lamb meat. |
