Though true shawarma is made with shaved meat cooked slowly on a spit, meat cooked in a slow cooker produces a similarly tender texture, and its full, fragrant flavor will sway even those who think they don’t like lamb. This recipe makes enough for eight wraps, but you can make fewer and freeze the leftover meat for future good eating. You can find the spice mix ras el hanout as well as pomegranate molasses in some large supermarkets and in Middle Eastern markets.
Meanwhile, shred the lamb, add it to the sauce, and keep warm.
To serve, use a slotted spoon to place about 1/2 cup of the shredded lamb on one side of one sandwich wrap, top with some of the onion, a generous dollop of the tzatziki, some chopped herbs, and some of the cabbage mixture. Roll to create a burrito-style wrap. Slice on the diagonal and serve.
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This was yummy yet not very impressive. Considering the specialized ingredients, I guess I was expecting more. Perhaps it was because I used half lamb and half beef - it seemed like any other slow cooker beef dish, a little like stew and a little like burrito filling.
On the plus side, I used the pomegranate molasses in Christmas spice cookies that called for regular molasses and the results were fantastic. Got lots of compliments.
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