Saturday, July 27, 2019

Middle Eastern Shredded Lamb

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).

Gluten free
∙ Serves 8
1 1/2 kg Lamb shoulder, bone in
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
1 Yoghurt
3/4 cup Water

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