Lazy Lamb Shuwa Kebab, Toum and Falafel

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A. Lamb Shuwa
This recipe uses a large piece of lamb shoulder / leg, which we can't possibly finish in a day. So, you can freeze the rest and enjoy on a later date.
Also, the recipe uses too much chilli flakes and spices. Perhaps, we could find a way to tweak the spice rub to be less spicy and still enough to coat the entire piece of lamb.

2.5kg - 3kg lamb shoulder, uncut
Large banana leaf for wrap

150gm tamarind pulp
300gm hot water

250gm date vinegar
50gm garlic
+50gm ginger
*25gm cumin seeds
*25gm coriander seeds
*10 cardamom pods
*+10 cloves
*5gm black peppercorns
*25gm salt
*2 dried lime
+25gm smoked paprika
+1 tsp turmeric powder
+1 tsp liquid smoke
+4 pcs bay leaves
+1/2 tsp chicken stock powder
+1 tbsp (15gm) red palm sugar


B. Toum
Adapted from <https://www.seriouseats.com/traditional-toum>. Can halve the recipe for smaller batch of toum.

C. Falafel

100gm of dried dhal / chickpea (once hydrated, turns to 150gm)
(Blended with)

1 tbsp coriander seeds
1 tbsp cumin
5 cardamom pods
A few black pepper pods
(Dry roasted, ground, and blended with)

1/2 tsp coarse salt
2 cloves garlic
1/2 inch ginger
3/4 red onion
6 tbsp cold water
(Blended with)

2 tbsp all purpose flour
Parsley flakes, smoked paprika
Bread crumbs
(Mixed and kneaded with)

Sesame seed sprinkles
(Coated with)

1. Once done mixing, shape into desired patty and refrigerate for at least 1 hour.
2. Deep fry once ready.

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