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Saturday, 22 March 2014

LAMB SHAWARMA

LAMB SHAWARMA Ottolenghi recipe
This LAMB SHAWARMA was perfect to return home to. After preparing the flatbreads, all we had to do was assemble the dish.
We bought a Shawarma spice mix and rubbed it into a leg of lamb. The meat was then slow cooked.
The filling was onion, tomatoes and cucumber, seasoned then dressed with a little lemon juice and oil, and topped with full fat Greek yoghurt.
The most surprising part of the meal was the flatbread, which we have made before, but this
time we (unintentionally) left the bread dough mix in the fridge overnight. The result was interesting - it was less chewy with a much softer texture and we thought it was easier to digest too. It was also easier to roll out. We used this flatbread recipe last time, when we made a tasty curry. I would certainly recommend making the dough a day or so before you need it.
I'm not sure how many calories are in this - a large amount of fat was drawn out of the lamb with the slow cooking, and the meat was quite lean by the time we got to it.
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REMEMBER:  - Do you know how many calories you are allowed each day?
Here's a link to our very first blog post about our weight loss journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.
You'll find our WEIGHT LOSS PLAN here. 
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