Middle Eastern Shredded Lamb
I can't say with certainty that this is authentic because it's a recipe I created. But it uses classic Middle Eastern ingredients, so possibly it is! The lamb is really juicy because it's made with lamb shoulder, a cut that is made for slow cooking. The pan frying step to get the crunchy brown bits is not optional - it's key! ! ! As with any shredded meat recipe, a little goes a long way. This makes around 8 cups of shredded lamb which I think is enough to serve 8 people as a main (with rice). See separate recipe below for Chickpea Pilaf (Rice).
- Prep time
- 10 min
- Cook time
- 3 hr 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 tbsp ground cumin
- 1 1/2 tbsp ground coriander
- 1 1/2 tbsp paprika
- 2 tsp ground cardamon (or sub with ginger)
- 1 tbsp salt
- Black pepper
- 3 tbsp olive oil
- 3 garlic cloves (minced)
- 1.5 - 2 kg / 3 - 4 lb lamb shoulder (bone in, trimmed of excess fat)
- 3/4 cup water
- 1 - 2 tbsp olive oil
- Lemon (highly recommended)
- Fresh coriander/cilantro leaves (optional - recommended)
- Yoghurt (optional)
Instructions
- 1
Preheat oven to 150C/300F.
- 2
Combine the Spice Mix ingredients in a small bowl. Set aside 1 1/2 tbsp of the Spice Mix for later (to pan fry the lamb).
- 3
Add the olive oil and garlic into the Spice Mix, then rub all over the lamb.
- 4
Place the lamb on a roasting rack set in a roasting dish (Note 1). Pour the water in the base of the dish. Cover with a lid or double layer of foil.
- 5
Roast for 3 1/2 hours or until the meat is tender enough to pull off with a fork.
- 6
Remove the lid. Turn the oven up as high as it will go and roast for 15 - 20 minutes until the lamb is browned.
- 7
Remove the lamb from the oven. Allow to rest for 20 minutes, then shred coarsely with two forks.
- 8
Skim excess fat off the juices in the roasting dish then set aside. (Note 2)
- 9
Browning the Shredded Lamb