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 Slow Cooked Lamb Turmeric Rice Bowl & Sumac Pickles
Get ready for a flavour adventure! Tender 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
8 plants
Serving size
Ingredients
- 1 onion
- 4 garlic clove
- 1 cucumber
- 1 tsp turmeric
- 2 tbsp pomegranate molasses
- 2 pepper
- 1 unwaxed lemon
- 1 tsp sumac
- 200g baby tomatoes
- 200g brown rice (100% Brown Rice)
- 550g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 2 tbsp shawarma spice mix (Black Pepper, Garlic, Cinnamon, Pimento, Nutmeg, Oregano, Cardamom, Chilli Powder, Clove, Sea Salt)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 553
Protein: 34g
Carbs: 64g
Fat: 18g
Shawarma-spiced Slow Cooked Lamb Turmeric Rice Bowl & Sumac Pickles
Get ready for a flavour adventure! Tender 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 sieve, a large bowl, a medium bowl, a large lidded frying pan & a measuring jug
Get the rice on
- Add the rice and turmeric to the saucepan and boil for 25-30 mins, until cooked, then drain.
Meanwhile, do the prep
- Finely dice the tomatoes, peppers and half the onion. Finely chop the parsley
- Add all to the large bowl with the pomegranate molasses, 1 tsp oil and a pinch of salt and pepper
- Thinly slice the remaining onion and the cucumber. Add both to the medium bowl, along with the sumac and juice from the lemon (or to taste)
Simmer simmer
- Finely chop or crush the garlic
- Heat the large frying pan with 1 tsp oil on medium heat. Cook the garlic and shawarma spice and cook for 1 min. Add the slow cooked lamb (and its juices), 50ml of water and simmer for 4-5 mins
Plate up
- Serve the turmeric rice into bowls, with the shawarma lamb and tomato salad alongside. Top with the sumac pickled onion and cucumber
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