Tandoori Lamb Shawarma Brioche Sarnie 

Instructions

1. In a saucepan with a little oil on medium heat add the onions and sauté until soft and starting to colour
2. Add the garlic and ginger, cook for another 5 minutes, then add the garam masala and cook out the spice for a further 3-4 minutes
3. Tip in the tinned tomatoes, pepper and salt, mix well and simmer for about 20 minutes for all the flavours to merge and the sauce to thicken, remove form the heat and allow to cool
4. In a very large bowl (I used a large oven dish!) mix all the ingredients for the marinade together along with the cooled step 1 marinade, set aside
5. Cut the lamb into thin slices about 3/4 cm thick and add to the bowl making sure all pieces are coated well, marinate overnight in the refrigerator
6. When ready to cook if using a rotisserie BBQ then thread lamb pieces onto the middle of the rotisserie attachment rotating each one 90° and packing them close together
7. If using the oven pre-heat oven to 200°C, cut off the end off the onion to make it sit flat, remove peel and place on an oven tray
8. Stick the skewer vertically into the onion so it is standing up and thread the lamb pieces onto the skewer so they lay directly on top of the onion which is used as a base, keep threading rotating each one 90° and packing them close together
9. Cook on the rotisserie or in the oven for about 1.5-2 hours or until the internal temperature reaches 65°C
10. Carve off slices of the lamb and serve hot in brioche buns with coriander chutney, raita and lambs lettuce
11. Enjoy!