Recipe Index

Ingredients

• 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
• 3 tbsp olive oil
• 3 garlic cloves (minced)
• 3 to 4 lb lamb shoulder (bone in, trimmed of excess fat)
• 3/4 cup water
• 1 - 2 tbsp olive oil
• Lemon (highly recommended)
• Fresh coriander/cilantro leaves (optional - recommended)
• Yoghurt (optional)

Method

1. Heat the oven to 300°F while the spice rub is mixed.
2. Stir the ground cumin, ground coriander, paprika, ground cardamom, salt and a grinding of black pepper together and set aside 1 1/2 tbsp of the mix for crisping the lamb later.
3. Rub the remaining spice mix, worked with the 3 tbsp olive oil and minced garlic, all over the lamb shoulder.
4. Set the lamb on a rack in a roasting dish, pour the water into the base, cover the dish tightly with a lid or double foil, and roast for about 3 1/2 hours until the meat pulls away with a fork.
5. Uncover the lamb, turn the oven up as high as it goes, and roast it for 15 to 20 minutes more until the outside is deeply browned.
6. Rest the lamb for 20 minutes, then shred it coarsely with two forks, skimming the excess fat from the roasting juices and keeping the juices.
7. Toss the shredded lamb with the reserved spice mix so every strand is seasoned.
8. Crisp the lamb in batches in a heavy pan over high heat with 1 to 2 tbsp olive oil and about 3 tbsp of the roasting juices per batch, cooking each batch for 1 to 1 1/2 minutes until the underside is dark golden and crunchy, and flipping it only briefly to warm the other side.
9. Finish the crisped lamb with a squeeze of lemon juice, fresh coriander leaves and a spoonful of yoghurt for those who want it.

Prep: 10 min · Cook: 210 min · Total: 220 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data