• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Dietary Gluten Free Recipes

Middle Eastern Shredded Lamb with Chickpea Pilaf (Rice)

By:Nagi
Published:18 May '15Updated:13 Dec '18
129 Comments
Recipe v

This is one of those exotic dishes that looks and tastes like you’ve been slaving away in the kitchen for hours…but actually, very little active effort is required! Simple to make with everyday ingredients. The lamb is packed with flavour, juicy on the inside and golden brown and crispy on the outside!

Middle Eastern Shredded Lamb with Chickpea Pilaf (Rice) - easy and fast to prepare, with everyday ingredients. Amazing, exotic flavour.

My family always gives me grief about how often I make Middle Eastern dishes for family dinners. Or, as they usually say, “Middle Eastern inspired” dishes. Hmph! I don’t think I make that many Middle Eastern dishes. Though….I just remembered….I do have an entire Middle Eastern recipes collection on my blog!

Well, there’s a good reason for it! I love food with big flavours and Middle Eastern food is loaded with flavour. And I love that most of the spices are everyday ones that I always have in my pantry – like cumin, coriander, cinnamon, paprika and cardamon, to name a few.

Middle Eastern Shredded Lamb with Chickpea Pilaf (Rice) - easy and fast to prepare, with everyday ingredients. Amazing, exotic flavour.

Lamb is probably the most popular protein in Middle Eastern cuisine. The aromatic spices of the Middle East pair perfectly with the strong flavours of lamb. I’ve never actually come across a shredded Middle Eastern lamb recipe before, and that puzzles me. Because this is really scrumptious. I mean, REALLY scrumptious. Look at the gorgeous caramelisation on the lamb! Can you imagine the taste of the pan fried crispy edges, the heady exotic spices and the juicy lamb??

Middle Eastern Shredded Lamb with Chickpea Pilaf (Rice) - easy and fast to prepare, with everyday ingredients. Amazing, exotic flavour.

Though this recipe is a “from scratch” creation so it’s not an authentic recipe (as far as I know), the ingredients I use are drawn from classic Middle Eastern recipes. The preparation of the lamb is super fast, around 10 minutes to get it into the oven. I’ve also provided directions to make this in a slow cooker.

Don’t skip the browning step!! It is key!! It really makes all the difference, so please, please, please do not skip it!

– Nagi x

Middle Eastern Shredded Lamb with Chickpea Pilaf (Rice) - easy and fast to prepare, with everyday ingredients. Amazing, exotic flavour.

PS I know I’ve talked a lot about the lamb and not much about the rice….here’s a nice close up of it! It is so much yummier than just plain rice. It’s got just a touch of spices, not too much because otherwise the flavour is too similar to the lamb. 🙂

Middle Eastern Shredded Lamb with Chickpea Pilaf (Rice) - easy and fast to prepare, with everyday ingredients. Amazing, exotic flavour.

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Middle Eastern Shredded Lamb with Chickpea Pilaf (Rice) - easy and fast to prepare, with everyday ingredients. Amazing, exotic flavour.

Middle Eastern Shredded Lamb

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 3 hrs 30 mins
Total: 3 hrs 40 mins
Main
Middle Easter / Moroccan
4.96 from 49 votes
Servings8
Tap or hover to scale
Print
  • 244
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).

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

Instructions

  • Preheat oven to 150C/300F.
  • 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).
  • 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 3 1/2 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)

Browning the Shredded Lamb

  • 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 (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).
  • 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).

Recipe Notes:

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

Nutrition Information:

Serving: 201gCalories: 419cal (21%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Middle Eastern Shredded Lamb with Chickpea Pilaf (Rice) - easy and fast to prepare, with everyday ingredients. Amazing, exotic flavour.

Chickpea Pilaf (Rice)

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Rice
Middle Eastern
4.96 from 49 votes
Servings8 - 12
Tap or hover to scale
Print
  • 244
This rice pairs fabulously with the Middle Eastern Shredded Lamb. You could just serve it with plain rice, but adding these extra flavours really turns this into a spectacular centrepiece for a feast!

Ingredients

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

Instructions

  • 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.

Recipe Notes:

Chickpea Rice Pilaf Nutrition, assuming 12 servings

Nutrition Information:

Serving: 149gCalories: 352cal (18%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.
Previous Post
Baked Honey Mustard Chicken with Potatoes & Bacon
Next Post
Caramelized Pear and Blue Cheese Tart

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




129 Comments

  1. Maria says

    June 1, 2022 at 9:03 am

    Hi Nagi, Could the lamb be cooked in a pressure cooker instead of a slow cooker?

    Reply
  2. Paul says

    May 30, 2022 at 12:07 am

    5 stars
    My family loved this! Frying the lamb with the juice is what makes this dish (as Nagi says!!!). I altered slightly the pilaf to fit with what we had, but the lamb was gorgeous! As she says the final browning is NOT optional!

    Reply
    • Nagi says

      May 30, 2022 at 2:00 pm

      Thanks for that feedback Paul – I am glad you enjoyed the dish!! N x

      Reply
  3. Sarah says

    May 23, 2022 at 11:50 pm

    I have 3 legs of lamb in the freezer, Has anyone tried it with leg rather than shoulder?

    Reply
    • Nagi says

      May 24, 2022 at 8:23 pm

      This one is designed for a slow cooking cut like shoulder Sarah but you could try my recipe for slow cooked leg if you have legs to use up! https://www.recipetineats.com/slow-roast-leg-of-lamb/ OR https://www.recipetineats.com/slow-cooked-lamb-shawarma/#wprm-recipe-container-27129 N x

      Reply
  4. Mapobela says

    April 27, 2022 at 8:46 am

    5 stars
    Hi there my name is Bella ilove middle east food im from south africa south

    Reply
  5. Michelle Fraedrich says

    February 24, 2022 at 5:13 am

    5 stars
    This was excellent! Lamb shoulder is one of my favorite cuts, we raise our own lamb and I’m always looking for new and easy recipes. Loved both the rice and the lamb. I didn’t sear it for the first night but did for leftover night and the crunchy bits were soooo good. I paired this with homemade tabbouli and pita, and store bought hummus. Fresh lemon wedges were a must! This will go into my rotation, for sure.

    Reply
  6. nicki moodley says

    December 19, 2021 at 3:41 am

    5 stars
    This recipe should pop up when someone googled Best Lamb Recipe In The History Of Ever. I’m not a fan on lamb because it’s normally so badly cooked, but this has changed my views towards it. Thank you – the entire family loves it!!!

    Reply
  7. Chuck Dryer says

    October 5, 2021 at 9:33 am

    Have you attempted to make the chickpea pilaf using brown rice?

    Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2023 · All Rights Reserved Back to Top