• Lamb leg, boneless 1.0 kg
  • Lamb shoulder 3.0 kg
  • Knorr Beef Shawarma Marinade (6x750g) 120.0 g
  • Corn oil 50.0 ml
  • Cinnamon, whole 30.0 g
  • Cardamom, whole
  • Dried lemon 15.0 g
  • Water


  • Water 2.5 l
  • Rice, basmati rinsed twice and soaked for 10min. 700.0 g
  • Saffron


  • Zaatar leaves fresh 5.0 g
  • Cashew nuts, toasted and whole 100.0 g
  • Saffron 1.0 g
  1. Lamb:

    • Wash the lamb meat thoroughly with cold water then pat dry with paper towel.
    • Rub the Knorr Beef Shawarma Marinade on the lamb and marinate in the fridge for 4 hours or more.
    • In a pot heat the corn oil and toast of the cinnamon, cardamom and dried lemon till fragrant.
    • Place the lamb in the pot and cover with water, stir in the Knorr Beef Stock Powder and cover with lid.
    • Simmer for 2 hours till tender and skim the scum every few minutes.
    • Once tender remove the lamb and reserve the stock.
  2. Rice:

    • Cook the rice with saffron and 1.2 liter of the stock.
    • Bring to the boil, then turn down to a simmer, cover with a lid and cook for 10min, then turn off the heat and steam for 10 more minutes.
  3. Presentation:

    • Shred the boneless lamb and mix through the rice.
    • Plate the rice on a platter, rest the shoulder on the rice and garnish with cashew and zaatar.