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Slow-cooked Middle Eastern pulled lamb served with spices and herbs

Slow-Cooked Middle Eastern Pulled Lamb

Tender and flavorful lamb shoulder slow-cooked with warm spices, served with creamy yogurt and fresh salad.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs lamb shoulder Should be well-marbled for tenderness
  • 4 cloves garlic, minced Adds depth of flavor
  • 1 large onion, chopped Sweetness enhances the dish
  • 2 teaspoons ground cumin Warm spice flavor
  • 2 teaspoons ground coriander Citrusy note that complements the lamb
  • 1 teaspoon cinnamon Adds warmth
  • Salt and pepper to taste Season to your preference
  • 2 cups vegetable or chicken broth Use low-sodium if desired
  • Vermicelli rice For serving
  • Fresh parsley, chopped For garnish
  • Greek yogurt For serving
  • Jerusalem chopped salad (cucumber, tomato, parsley, lemon dressing) Fresh side dish

Method
 

Cooking
  1. Preheat your oven to 300°F (150°C).
  2. In a large oven-safe pot, heat some oil over medium heat.
  3. Brown the lamb on all sides, then remove it from the pot.
  4. In the same pot, add the onion and cook until softened.
  5. Add garlic, cumin, coriander, cinnamon, salt, and pepper; stir for 1-2 minutes.
  6. Return the lamb to the pot and pour in the broth.
  7. Cover with a lid and transfer to the oven.
  8. Cook for about 3-4 hours or until the lamb is tender and pulls apart easily.
  9. While the lamb cooks, prepare the vermicelli rice and Jerusalem salad.
  10. Once the lamb is done, pull it apart with forks and serve with rice, salad, and a dollop of Greek yogurt.

Notes

For best results, let the lamb soak in the spices for a few hours or overnight. If desired, substitute jackfruit for a vegan option.