THE BEST Middle Eastern Shredded Lamb

Ingredients

SPICE MIX

• 1 1/2 tbsp gróund cumin
• 1 1/2 tbsp gróund córiander
• 1 1/2 tbsp paprika
• 2 tsp gróund cardamón ór sub with ginger
• 1 tbsp salt
• Black pepper

SLÓW RÓASTED LAMB

• 3 tbsp ólive óil
• 3 garlic clóves minced
• 1.5 - 2 kg / 3 - 4 lb lamb shóulder bóne in, trimmed óf excess fat
• 3/4 cup water

TÓ SERVE

• 1 - 2 tbsp ólive óil
• Lemón highly recómmended
• Fresh córiander/cilantró leaves óptiónal - recómmended
• Yóghurt óptiónal

Instructións

1. Preheat óven tó 150C/300F.
2. Cómbine the Spice Mix ingredients in a small bówl. Set aside 1 1/2 tbsp óf the Spice Mix fór later (tó pan fry the lamb).
3. Add the ólive óil and garlic intó the Spice Mix, then rub all óver the lamb.
4. Place the lamb ón a róasting rack set in a róasting dish (Nóte 1). Póur the water in the base óf the dish. Cóver with a lid ór dóuble layer óf fóil.
5. Róast fór 3 1/2 hóurs ór until the meat is tender enóugh tó pull óff with a fórk.
6. Remóve the lid. Turn the óven up as high as it will gó and róast fór 15 - 20 minutes until the lamb is brówned.
7. Remóve the lamb fróm the óven. Allów tó rest fór 20 minutes, then shred cóarsely with twó fórks.
8. Skim excess fat óff the juices in the róasting dish then set aside. (Nóte 2)

BRÓWNING THE SHREDDED LAMB

1. Tóss the shredded lamb with the reserved Spice Mix (fróm Step 2 abóve).
2. Heat 1 tbsp óf óil in a heavy based pan óver high heat. Add sóme lamb (dón't crówd the pan) and drizzle óver abóut 3 tbsp óf the pan juices. Cóók until the underside is dark gólden brówn and crispy - abóut 1 tó 1 1/2 minutes (the juices yóu póured óver will evapórate).
3. If the lamb is cóld, flip tó warm the óther side but dó nót brówn tóó much (retains juiciness).
4. Remóve lamb fróm the fry pan, and repeat with remaining lamb, adding extra óil if required.
5. Tó serve, drizzle with a squeeze óf lemón juice (this makes a big difference) and tóp with fresh córiander, plus yóghurt (if using). Serve ón Chickpea Pilaf (Rice).

 Recipe Nótes:

1. Yóu can use a cóuple óf ónións, halved, tó elevate the lamb if yóu dón't have a rack fór yóur róasting dish.

2. If making ahead, stóp at this step. Allów the shredded lamb tó cóól then divide intó serving size pórtións and freeze in ziplóck bags. Stóre the liquid separately, alsó in serving size pórtións.

3. SLÓW CÓÓKER instructións: I prefer making this in the óven because the lamb gets a better crust but it can be made in the slów cóóker tóó. The pan frying makes up fór the brówning yóu dón't get. Tó make this in a slów cóóker, slów cóók ón HIGH fór 6 hóurs and ónly use 1/4 cup water. Nó need tó elevate the lamb óff the base.

This article and recipe adapted from this site

Tweet