Middle Eastern Shredded Lamb

• Gluten free

• Meat

  • 3 1/2 kg Lamb shoulder

• Produce

  • 1 1/2 tbsp Coriander, ground
  • 1 Coriander/cilantro, Fresh
  • 3 Garlic cloves
  • 1 Lemon

• Baking & Spices

  • 1 Black pepper
  • 2 tsp Cardamon, ground
  • 1 1/2 tbsp Paprika
  • 1 tbsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 tbsp Cumin, ground

• Dairy

  • 1 Yoghurt

• Liquids

  • 3/4 cup Water

Found on recipetineats.com

Description

Ingredients

• 1½ tbsp ground cumin
• 1½ tbsp ground coriander
• 1½ tbsp paprika
• 2 tsp ground cardamon (or sub with ginger)
• 1 tbsp salt
• Black pepper
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1.5kg - 2 kg lamb shoulder, bone in, trimmed of excess fat
• ¾ cup water
• 1 - 2 tbsp olive oil
• Lemon (highly recommended)
• Fresh coriander/cilantro leaves (optional - recommended)
• Yoghurt (optional)
• 2 tbsp olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1½ cups long grain rice (or basmati)
• 2 cans of chickpeas (800g/28oz), drained
• 2½ cups water
• 2 tsp cumin powder
• 2 tsp coriander powder
• 2 tsp garam masala powder (or curry powder or ½ tsp coriander + ½ tsp all spice)
• 1 tsp salt
• Black pepper

Directions

• Preheat oven to 150C/300F.
• Combine the Spice Mix ingredients in a small bowl. Set aside 1½ tbsp of the Spice Mix for later (to pan fry the lamb).
• Add the olive oil and garlic into the Spice Mix, then rub all over the lamb.
• 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.
• Roast for 3½ hours or until the meat is tender enough to pull off with a fork.
• Remove the lid. Turn the oven up as high as it will go and roast for 15 - 20 minutes until the lamb is browned.
• Remove the lamb from the oven. Allow to rest for 20 minutes, then shred coarsely with two forks.
• Skim excess fat off the juices in the roasting dish then set aside. (Note 2)
• Toss the shredded lamb with the reserved Spice Mix (from Step 2 above).
• Heat 1 tbsp of oil in a heavy based pan over high heat. Add some lamb (dont crowd the pan) and drizzle over about 3 tbsp of the pan juices. Cook until the underside is dark golden brown and crispy - about 1 to 1½ minutes (the juices you poured over will evaporate).
• If the lamb is cold, flip to warm the other side but do not brown too much (retains juiciness).
• Remove lamb from the fry pan, and repeat with remaining lamb, adding extra oil if required.
• To serve, drizzle with a squeeze of lemon juice (this makes a big difference) and top with fresh coriander, plus yoghurt (if using). Serve on Chickpea Pilaf (Rice).
• Heat olive oil in a large saucepan over medium high heat.
• Add the onion and garlic and sauté until the onion is translucent - around 3 minutes.
• Add the rice and stir until the rice becomes translucent, coated with the oil.
• Add remaining ingredients. Place the lid on and bring to a boil, then turn the heat down to low. Cook for 12 to 15 minutes, or until all the liquid has been absorbed.
• Remove from the stove, leaving the lid on, and set aside to reset for 10 minutes.
• Fluff the rice up with a fork and serve with the Middle Eastern Shredded Lamb.