Home / Tag Archives: nutmeg

Tag Archives: nutmeg

Lamb Shawarma Recipe

Lamb Shawarma Ingredients

  • Lamb Shawarma
    Lamb Shawarma

    1/2 cup plain yogurt

  • 1/4 cup water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 teaspoon ground mace
  • 1 teaspoon cayenne pepper
  • 5 pounds boneless lamb shoulder, cut into 1/4-inch-thick strips

How to make Lamb Shawarma

  • Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl.
  • Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended.
  • Mix in the lamb strips to coat.
  • Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
  • Heat a large skillet over high heat.
  • Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.
  • Lamb Shawarma is ready to serve.

Prep Time: 30 Min
Cook Time: 20 Min
Ready In: 12 Hrs 50 Min
Yield 8 shawarma serving.

Pumpkin Trifle Recipe

Pumpkin Trifle Ingredients

  • Pumpkin Trifle
    Pumpkin Trifle

    1 package (14-1/2 ounces) gingerbread cake mix

  • 1-1/4 cups water
  • 1 egg
  • 4 cups cold fat-free milk
  • 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon each ground ginger, nutmeg and allspice
  • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

How to make Pumpkin Trifle

  • In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds.
  • Beat on medium for 2 minutes.
  • Pour into an ungreased 8-in. square baking pan.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pan to a wire rack.
  • When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
  • In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set.
  • Stir in pumpkin and spices until well blended.
  • In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping.
  • Repeat layers.
  • Garnish with reserved cake crumbs.
  • Serve immediately or refrigerate until serving.
  • Pumpkin Trifle is ready to serve.

Yield: 18 servings.
Prep: 1 hour + cooling