Middle Eastern Shredded Lamb

Check ingredients as you prepare them. These checks stay on this page.

• 2 1/4 teaspoons Cumin
• 2 1/4 teaspoons Ground coriander
• 2 1/4 teaspoons Paprika
• 1 tsp Ground cardamom
• 1 1/2 teaspoons Salt
• To taste Black pepper
• 1 1/2 tablespoons + 1 tbsp Olive oil
• 1 1/2 cloves Garlic
• 1 kg Lamb shoulder
• 3/8 cup Water
• As needed Lemon
• As needed Cilantro
• As needed Yogurt

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. Toss the shredded lamb with the reserved Spice Mix (from Step 2 above).
10. Heat 1 tbsp of oil in a heavy based pan over high heat. Add some lamb (don't 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 1 1/2 minutes (the juices you poured over will evaporate).
11. If the lamb is cold, flip to warm the other side but do not brown too much (retains juiciness).
12. Remove lamb from the fry pan, and repeat with remaining lamb, adding extra oil if required.
13. 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).