What is the difference in swarma and shawermah - Is it a different recipe or just spelling? I like the idea of thinly sliced lamb. I could even barbecue it for more flavour of the outdoor cooking but maybe offset from the hot coals. Do you ever make this with goat meat or is it too lean. We can buy excellent fresh local lamb and goat at our Halal Market. I just barbecued a fillet of lamb a couple days ago from there amazing. Thy only weigh 10-13 ounces each-perfect size for 2 entrees. We made a mushroom cracked peppercorn sauce and served it with a basmati pilaf. I carmelized onions, then garlic for the browned vermecilli-basmati pilaf cooked in chicken broth plus S & P. I am going to try your recipe this week as the weather is perfect for out door eating and cooking. Today is to be in the 80's again. Shanti/Mary-Anne