• 600g picked roast lamb shoulder, shredded
  • 2 tsp harissa paste
  • 6 tbsp clear honey
  • 1 heaped tsp ground cumin
  • 2 heaped tsp ground cinnamon
  • 4 bread rolls, toasted just prior to serving

For the pickled cucumber relish

  • ½ large cucumber
  • ½ red onion, finely diced
  • 2 tbsp rice vinegar
  • 2 heaped tbsp caster sugar
  • 1 tsp sesame oil
  • 1 tsp nigella seeds
  • 100g pomegranate seeds


  1. 1

    To make the relish, thinly slice the cucumber and place it in a bowl along with the diced onion. Season with a few generous pinches of salt. Mix well and allow to rest for 15 minutes, then stir and leave to sit for another 15 minutes. After the resting time, drain off any excess moisture from the mixture and wrap it in a clean tea towel or a few sheets of kitchen paper until it's nice and dry.

  2. 2

    Place the cucumber and onion mixture in a bowl. Add the vinegar, sugar and sesame oil and mix well until the sugar has dissolved and the marinade coats the cucumber and onion. Then add the nigella seeds and pomegranate seeds and set aside.

  3. 3

    Put the shredded meat into a saucepan set over a medium heat. Add the harissa, honey, cumin and cinnamon and coat the meat in the mixture.

  4. 4

    Season with salt to taste and, once the consistency has reached a moist and juicy meat mixture, remove from the heat. Serve inside the bread rolls with a generous amount of relish.

Sirocco: Fabulous Flavours From The East by Sabrina Ghayour (Octopus Publishing, £25) 

Nutritional Details

Each serving provides
  • Energy 3136kj 749kcal 37%
  • Fat 36.8g 53%
  • Saturates 16.1g 81%
  • Sugars 33.7g 37%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 938kj/224kcal

Each serving provides

59.1g carbohydrate 3.7g fibre 43.7g protein

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