Sharma means spit roasted. It is a Levantine meat preparation, where the meat is placed on a spit, and may be grilled as long as a day. As most people don’t have a spit, this recipe is marinaded and roasted in the oven.
 
This easy to make, marinated, slow cooked lamb is intensely flavoured and meltingly tender. It’s a common and popular in Jerusalem as it is anywhere in the Middle East. Serve with rice or potatoes, or traditional style, in pitta bread with salad and pickes. Dressings include hommus, tahini, garlic mayonnaise, or plain yoghurt.
 
It is marinated overnight in dry roasted and ground cloves, pepper, cardamom pods, fenugreek, fennel and cumin seeds, star anise, Ceylon cinnamon, nutmeg, ginger, sweet paprika, sumac, garlic and salt. Just take it out of the fridge in its marinade, and pop it in the oven. Easy.
 
Added to this mix is fresh coriander, lemon juice, and oil.
All dinner packs contain the correct amount of spices for a meal for four people and contain a shopping list and full recipe.  The chilli comes in a seperate pack for heat as desired.