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Cook the lentils

  • Corn oil 50.0 g
  • Parsley fresh, chopped 50.0 g
  • Onion, brunoise 80.0 g
  • Garlic, minced 10.0 g
  • Olive green sliced 50.0 g
  • Lentils 200.0 g
  • Tomato concassè 60.0 g
  • Oregano Fresh 4.0 g
  • Pomegranates, fresh 200.0 g

Lamb Cutlets

  • Knorr Beef Shawarma Marinade (6x750g) 60.0 g
  • Lamb rack, 2.8 kg
  • Rosemary finely chopped 100.0 g

Jus Sauce

  • Knorr Brown Gravy Base (6x800g) 60.0 g
  • Warm water
  • Hot English Mustard 30.0 g

Lamb and lentils go very well together, in this recipe we made a hearty ragout with olives, tomatoes and herbs. Sauce is very important so we have prepared only the best, Knorr Gravy with English Mustard. This Ramadan use Knorr Beef Shawarma Seasoning to marinade all kinds of meat, not just lamb.



  1. Cook the lentils

    • Heat the Corn Oil in a medium saucepan over a medium-high heat and add the onion and garlic. Turn the heat down to medium and gently fry for 5 minutes, stirring regularly. Add the olives to the pan with the lentils. Toast for 5 minutes then add the water 200ml at a time, refilling when it goes dry.
    • When the lentils are cooked and only a little thick liquid remains, add the diced tomato to the lentils. Finely chop the herbs and add those too. Finish by stirring in the olive oil and set aside.
  2. Lamb Cutlets

    • Marinade lamb with Knorr Beef Shawarma Marinade and chopped rosemary for 4-6 hours before grilling to desired level. Approx. 12-15 minutes for medium.
  3. Jus Sauce

    • Dissolve Knorr Brown Gravy in warm water and simmer for a few minutes to ensure perfect thickness, then whisk in Hot English Mustard.