Rub a 1.5 to 2.5 kg piece of lamb in the following:
3 tablespoons total of the following:
Arab seven spices.
Berbere.
Harissa.
Ras el hanout.
Tajine.
A dessert spoon sumac.
A teaspoon of salt.
In a pan barbecue the lamb on the charcool webber on low heat until it reaches at least 55 c in the following:
1 cup beef fat for flavouring.
1 diced onion.
1 cup dried apricots.
⅓ cup mixed peel.
¼ cup soy sauce.
1 dozen anchovies.
3 tablespoons Worcestershire.
Turn and baste occasionally.
Fill peta bread with the following:
The above meat.
Salad.
Tahini sauce.
