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!
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.
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??
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
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. 🙂
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
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:
Nutrition Information:
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Chickpea Pilaf (Rice)
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:
1 word: stunning! I was planning to write a pulled pork recipe for my little blog, and you’ve completely inspired me to get on with it! Love the flavours you’ve gone for, and as always, your food styling is perfect!
Ooh, PLEASE DO! I really love your recipes, they are always a little different!! Don’t suppose you can put a FRENCH touch on it? I would love to see that!! N x
Hahahah! You just remembered that you have an entire Middle Eastern recipes collection on your blog?! I think about it all the time! This looks incredible, my friend!
Thanks so much Annie!! Hope you had a GREAT weekend!! N x
What a wonderful looking dish, Nagi! Alas, lamb is the least popular meat here in Mississippi and so it’s hard to find a decent piece at a reasonable price in the supermarkets here. I grew up surrounded by sheep, it’s my favorite meat of all time 🙂
Really? I wondered how popular lamb is in the US generally! It’s hugely popular here in Australia!! I love the visions of you as a kid, surrounded by flocks of sheep!! 🙂
Looks absolutely amazing! Can’t wait to try this one later this summer. Your pictures make me drool…
Thanks Shinee!! 🙂 You are so sweet. Your pics make me drool too! N x
I lived in the Middle East and grew to love the food and flavorings and Nagi – that spice mix has my mouth watering!
Thanks Shashi! I’m feel better hearing validation from someone who lived in the Middle East? Where did you live? I’ve spent quite a bit of time in the UAE (Dubai) in my previous job. N x
Nagi, what a small world – I was practically your neighbor! I lived in Abu Dhabi for most of my teen years!
Oh wow!! I spent some time in AD too, my former company had a few projects there! You won’t be surprised to hear that it was a construction company….the amount of construction going on when I was there was staggering!! 🙂
Absolutely beautiful Nagi!! I too ADORE Middle Eastern food 🙂 I used to stalk restaurant owners of my fave Middle Eastern restaurants and make them give up their recipes 🙂 Usually it didn’t go as planned so I played and researched until I got it JUUUUST right 🙂 Bravo! This looks fabulous! It’s like Mexican carnitas!
Ha ha ha!! But FUN trying to figure it out yourself, right?? There’s a chef called Karen Martini in Australia who does great Middle Eastern and also Yotam Ottolenghi is fab for classic spice combos. 🙂
LOVE, LOVE, LOVE Middle Eastern food and this lamb and rice dish looks like a beauty!
THANKS KEVIN! Thought you might approve of this one 🙂 N x
Hi Nagi! This looks so good! I love lamb and I buy it whenever my market has it (mostly they have leg of lamb or chops). Whenever I do a leg of lamb there is always a dispute on what to do with the leftovers – my husband always wants lamb curry and for me it’s lamb stew. That rice could be a meal by itself!
Hi Dorothy! You know, this is PERFECT for making with leftovers! Just fry it up with a reduced amount of the spice rub 🙂 If the meat isn’t soft enough to shred, you can just roughly chop it! And YES the rice could be a meal in itself, it is soooo yummy!! (Is it wrong to have a huge bowl of rice for dinner? Carb overload!)
Hi Nagi! It is never wrong to eat what you crave for breakfast or dinner! I think the rice would be perfect for a stir fry – just add some whisked eggs, green onions and BACON! 🙂 My body always tells me what it needs, i.e. veggies, carbs, meat…just eat what you want!
OOOH YES! I can totally imagine it! It would be like a Middle Eastern Fried Rice with Bacon!! That would be delicious….plus you could toss in chopped up greens too. Hidden greens!!! He he!
Hi Nagi! Your comments always make me smile! Thank you my long distance friend!
The recipe sounds pretty authentic to me Nagi! Great recipe, need to try it! I love lamb meat!
Thanks Mira!! Hope you had a great weekend – N x