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Lamb Shawarma

Serves: 4


For the lamb
4 bone-in lamb shoulder chops (about 300gms each)
1 Tbs. vegetable oil; more as needed
Kosher salt and freshly ground black pepper
1-1/2 cups dry white wine or water
1 Tbs.Urban. Flavorz Roasted Jeera
4 medium cloves garlic, smashed and peeled
1 large carrot, cut into 1-inch-thick rounds
1 medium white onion, peeled and cut into 8 wedges
2 Tbs. pomegranate molasses
1-1/2 tsp. fresh lemon juice
1 oz. (2 Tbs.) unsalted butter

For the tahini sauce
2 medium cloves garlic, minced
2 Tbs. fresh lemon juice
1/2 cup whole-milk Greek yogurt
1/2 cup tahini
3 Tbs. extra-virgin olive oil
Kosher salt

For the pickled cabbage
1-1/2 tsp. extra-virgin olive oil
2 cups thinly sliced red cabbage (about 1/4 small cabbage)
1/2 tsp. pomegranate molasses
1 Tbs. sherry vinegar; more as needed
1/4 tsp. granulated sugar; more as needed
Kosher salt and freshly ground black pepper

For assembly
6 9-inch flatbreads, such as yufka, markouk (folded in half), or flour tortillas



Position a rack in the center of the oven and heat the oven to 350°F.
Pat the lamb chops dry. Heat the oil in a skillet.Cook the lamb chops, flipping once, until well browned on both sides. Season with salt and pepper and transfer to a roasting pan.
Add 1 cup of the wine to the skillet and bring to a simmer.Pour the wine over the chops. Sprinkle with the Jeera , then add the garlic, carrot, onion, and the remaining 1/2 cup of wine. The liquid should come halfway up the chops; if necessary, add water. Cover the pan with a double thickness of aluminum foil and braise in the oven until the meat is fork-tender, 1-1/2 to 2 hours.

Make the tahini sauce
Meanwhile, combine the garlic and lemon juice in a medium bowl; let sit for 5minutes. Whisk in the yogurt, tahini, olive oil, and 3/4 tsp. salt until smooth. Add 1 to 2 Tbs. water if necessary to achieve a thick yet pourable consistency.

Make the pickled cabbage
Heat the oil in a skillet over medium heat. Add the cabbage and cook, stirring occasionally, until just tender, 8 to 10 minutes. Remove from the heat and stir in the pomegranate molasses, vinegar, and sugar. Season to taste with salt, pepper, more vinegar, or sugar.

Transfer the lamb chops to a cutting board and tent loosely with foil to keep warm. Strain the contents of the roasting pan through a medium-mesh sieve into a medium bowl (you should have about 2 cups liquid); discard the solids. Freeze the liquid until the fat rises to the surface, about 15 minutes, then skim it off.Transfer the liquid to a 3-quart saucepan. Boil over medium-high heat until reduced by half, about 10 minutes.
Meanwhile, use your fingers to break the lamb into small chunks, discarding the fat and bones.

Whisk the pomegranate molasses, lemon juice, and butter into the braising liquid. Add the lamb and gently toss to coat. Season to taste with salt and pepper.

Warm the flatbreads in a skillet over medium heat. Divide the lamb among the flatbreads, spreading it in a strip about 1 inch from the near edge. Top the lamb with a few tablespoons of the cabbage and sauce. Roll the shawarma up tightly, pulling back on the edge of the bread after folding it over the filling and tucking the filling under with your fingertips, to create a slender, burrito-like wrap. Rest the shawarma on their seam side to keep them closed.
Heat the skillet over medium heat. Working in batches, cook the shawarma seam side down until browned and crisp on that side (do not flip), about 3 minutes. Serve.