The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Shawarma-spiced Lamb with Turmeric Rice & Pomegranate Molasses Salad
Get ready for a flavour adventure! Tender slow-cooked British lamb, infused with aromatic shawarma spices, meets golden turmeric rice in this delicious dish. Topped with sumac pickled onions and cucumbers for a zesty kick. Plus, a sweet red pepper salsa with pomegranate molasses – inspired by Turkish 'ezme'.
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 275g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 1 tbsp shawarma spice mix (Black Pepper, Garlic, Cinnamon, Pimento, Nutmeg, Oregano, Cardamom, Chilli Powder, Clove, Sea Salt)
- 3 garlic clove
- 1 unwaxed lemon
- 1 tsp sumac
- 1 midi cucumber
- 2 tbsp pomegranate molasses (use half)
- 1 handful of fresh flat-leaf parsley
- 1 onion
- 1 pepper
- 110g baby tomatoes
- 100g rice (brown) (100% Brown Rice)
- 1 tsp turmeric (use half)
Nutritional Information
Calories: 598
Protein: 35g
Carbs: 70g
Fat: 21g
Ingredients
- 100g rice (brown) (use half) (100% Brown Rice)
- 110g baby tomatoes (use half)
- 1 pepper (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 midi cucumber (use half)
- 1 tbsp shawarma spice mix (use half) (Black Pepper, Garlic, Cinnamon, Pimento, Nutmeg, Oregano, Cardamom, Chilli Powder, Clove, Sea Salt)
- 2 tbsp pomegranate molasses (use half)
- 1 tsp turmeric (use a quarter)
- 1 unwaxed lemon (use half)
- 1 tsp sumac (use half)
- 3 garlic clove
- 140g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 1 onion (use half)
Nutritional Information
Calories: 639
Protein: 36g
Carbs: 78g
Fat: 21g
Shawarma-spiced Lamb with Turmeric Rice & Pomegranate Molasses Salad
Get ready for a flavour adventure! Tender slow-cooked British lamb, infused with aromatic shawarma spices, meets golden turmeric rice in this delicious dish. Topped with sumac pickled onions and cucumbers for a zesty kick. Plus, a sweet red pepper salsa with pomegranate molasses – inspired by Turkish 'ezme'.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large lidded frying pan, 2 medium bowls, a sieve & a measuring jug
Get the rice on
- Add the rice and the half pack of turmeric to the saucepan, boil for 25-30 mins, until cooked, then drain
Build the salad
- Meanwhile, dice the tomatoes, pepper and half the onion into 1cm chunks. Finely chop the parsley
- Add all to a medium bowl with the half pack of pomegranate molasses, 1 tsp olive oil and a good pinch of salt and pepper
Get pickling
- Thinly slice the remaining onion. Slice the cucumber in 1/2cm half-moons
- Add both to the other medium bowl, along with the sumac, juice from half the lemon and a pinch of salt. Toss to combine, then set aside to pickle
Simmer the lamb
- Finely chop or crush the garlic
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the garlic and shawarma spice and cook for 1 min
- Add the lamb (and all its juices), 75ml water (40ml for 1 person) and the juice from the remaining lemon. Season with salt and pepper
- Cover with a lid and simmer for 3-4 mins, until the lamb is piping hot. Gently shred the lamb with two forks
Plate up
- Share the shawarma lamb between bowls, with the turmeric rice and salad alongside. Top with the pickled veg
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