We’re delighted to be able to share with you the Lamb Shawarma Loaded Fries Recipe from Flavour Kitchen by Crystelle Pereira. This recipe, in our opinion, is perfect for comfy and casual movie nights, or as an effortless but impactful dish for your friends. It’s full of flavour (as such a cookbook title would suggest), with elements of comfort to boot.

What drew us to Flavour Kitchen was the versatility and diversity of the recipes featured. Crystelle has drawn inspiration for these culinary and flavourful delights from all around the world, and even through her experience on The Great British Bake Off! Whatever the time of day, whether you’re seeking comfort food or food for companions, sweet or savoury, there is an abundance of choice and varying levels of effort and skill- truly a cookbook for all tastes, cooking skill sets and occasions.

Flavour Kitchen by Crystelle Pereira is published by Kyle Books (£22)

Photography by Vanessa Lewis

A note from Crystelle Pereira

The name of this dish alone gets my mouth watering. I love lamb shawarma – that spice mix is so warm, comforting and so balanced that it marries perfectly with juicy lamb. Now, just imagine that spiced lamb, shredded apart and scattered over some chips, and lathered in garlic sauce. Well, stop wasting time imagining when you can make it!


This definitely isn’t the traditional method of cooking the lamb, as I’ve opted to slow roast the whole shoulder, which guarantees juicy lamb every time. Plus, it creates a great, show-stopping centrepiece if you’re making this for guests. What makes this dish extra special is that it really gets the most out of the spice mix – it not only seasons the lamb but also the chunky chips, which means that every single element of this dish is bursting with flavour. Of course, if you’re short on time, you can use a packet or jarred shawarma spice mix, but my method allows you to really bring out the flavours of the spices, by toasting the whole seeds before blitzing them down.

You’ll need:

  • 1.2kg boneless lamb shoulder (you can also use a lamb leg too, see Tip on page 70)
  • 1 vegetable stock cube
  • 10 pickled chillies, to garnish
For the shawarma marinade*
  • 5 cardamom pods
  • 1/2 teaspoon Kashmiri chilli powder
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon ground black pepper
  • 5 whole cloves
  • 1 teaspoon fine sea salt
  • 1 teaspoon dried oregano
  • 1 tablespoon garlic powder
  • 3 garlic cloves
  • 3 tablespoons olive oil

* If using a packet schwarma spice mix, replace the first 9 ingredients with 5 tablespoons of spice mix.

For the chips
  • 1.3kg white floury potatoes (5 large), sliced into chunky chips
  • 7 tablespoons rapeseed, avocado or coconut oil
  • 1 red pepper, thickly sliced
  • 1 green pepper, thickly sliced
  • 2 red onions, cut into large wedges
  • 1 tablespoon olive oil
  • 2 tablespoons malt vinegar
For the garlic sauce
  • 150g Greek yogurt
  • 3 garlic cloves, grated
  • Juice of ½ lemon
  • 1/4 teaspoon fine sea salt
  • 10 mint leaves, finely chopped
  • Pinch ground black pepper
For the pickled onions
  • 1 red onion, finely sliced
  • Juice of 1 lime

Other gorgeous recipes you can find in Flavour Kitchen

How to:

1. First, make the shawarma marinade. In a large, dry frying pan, add all the spices and toast over a low heat for 5–7 minutes, until fragrant. Transfer these to a food processor or pestle and mortar, along with the salt, oregano and garlic powder and grind to a fine powder.

2. Put 1½ tablespoons of this mixture in a bowl and set aside for seasoning the chips.

3. To the remaining spice mixture, add the garlic cloves and olive oil and blend to a paste. Rub this marinade all over the lamb until well coated, then place in a large, ovenproof casserole (with a lid) and set in the fridge to marinate for a minimum of 1 hour, or overnight.

4. When ready to cook, preheat the oven to 160°C fan/350°F/gas mark 4. Dissolve the stock cube in 500ml warm (not hot) water, then pour over the lamb. Cover tightly with the lid, then transfer to the oven for 3 hours, during which you should baste the meat in the cooking liquid about three times.

5. After this time, the meat should pull apart easily with two forks. If it still feels a bit tough, simply replace the lid, return to the oven and cook for a further 30 minutes, then check again. When cooked to your liking, remove the lamb from the juices, and pull it into strips using two forks.

6. While the lamb is cooking, start preparing the chips. Heat the 7 tablespoons oil in a large roasting tray in the oven. While it is heating, place the chips in a large, heavy-bottomed

saucepan filled with cold, heavily salted water. Bring this to the boil, then cook over a medium heat for 10–15 minutes, until the chips are partially cooked but still firm and not too soft around the edges. Drain.

7. Place the drained chips back in the saucepan with the peppers, onions, olive oil, vinegar and 1 tablespoon of the reserved spice mix and toss well to ensure everything is coated.

8. Carefully transfer the chip mixture to the hot, oiled roasting tray (ensuring they are not overlapping) and bake for 1 hour, rotating the tray and flipping the chips halfway through.

Once the chips are cooked and golden around the edges, with a soft, fluffy interior, scatter over the remaining 1/2 tablespoon spice mix and give the chips a final toss.

9. Now make the garlic sauce. Put all the ingredients for the sauce in a small bowl and mix well to combine.

10. For extra zing and texture, make some quick pickled onions. Simply add the lime juice to the red onion slices in a bowl and use your hands to scrunch them together, which will hasten the pickling process. Leave these to pickle for at least 30 minutes.

11. To assemble, spread the chips out on a large serving dish and scatter the pulled lamb over the chips. Drizzle over the garlic sauce, sprinkle with pickled onions and pickled chillies, then dig in.

Cooking tips:

You can make a gravy with the leftover lamb juices!

Pour them into a saucepan, scrape off the fat and then cook down, stirring in 1 tablespoon of cornflour. If lamb shoulder is not available, a leg of lamb works perfectly too. Cook a 2.3kg leg for a total of 41/2 hours, use 700ml water with 2 stock cubes, and double the amount of shawarma marinade.

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