Name: Middle Eastern Shredded Lamb
Prep time: 10 min
Cook time: 210 min
Total time: 220 min
Yield: 8
Ingredients: Spice Mix:; 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; Slow Roasted Lamb:; 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; To Serve:; 1 - 2 tbsp olive oil; Lemon highly recommended; Fresh coriander/cilantro leaves optional - recommended; Yoghurt optional; Chickpea Pilaf (Rice):; 2 tbsp olive oil; 1 small onion finely diced; 2 garlic cloves minced; 1 1/2 cups long grain rice or basmati; 2 cans of chickpeas 800g/28oz, drained; 2 1/2 cups water; 2 tsp cumin powder; 2 tsp coriander powder; 2 tsp garam masala powder or curry powder or 1/2 tsp coriander + 1/2 tsp all spice; 1 tsp salt; Black pepper

1. You can use a couple of onions, halved, to elevate the lamb if you don't have a rack for your roasting dish.

2. If making ahead, stop at this step. Allow the shredded lamb to cool then divide into serving size portions and freeze in ziplock bags. Store the liquid separately, also in serving size portions.

3. SLOW COOKER instructions: I prefer making this in the oven because the lamb gets a better crust but it can be made in the slow cooker too. The pan frying makes up for the browning you don't get. To make this in a slow cooker, slow cook on HIGH for 6 hours and only use 1/4 cup water. No need to elevate the lamb off the base.

Middle Eastern Shredded Lamb Nutrition, assuming 8 servings

Chickpea Rice Pilaf Nutrition, assuming 12 servings

Middle Eastern Shredded Lamb

Ingredients

Spice Mix

Slow Roasted Lamb

To Serve

Chickpea Pilaf (rice)

Steps

Notes

Nutrition Facts