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Delicious slow-cooked Middle Eastern pulled lamb served on a platter

Slow-Cooked Middle Eastern Pulled Lamb

A cozy and flavorful dish with tender lamb cooked slowly with fragrant spices, perfect for a family gathering.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Middle Eastern
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs lamb shoulder Cut into large pieces
  • 4 cloves garlic, minced Enhances flavor
  • 1 large onion, chopped Adds sweetness
  • 2 teaspoons ground cumin For warmth
  • 2 teaspoons ground coriander Balances spices
  • 1 teaspoon cinnamon Gives a hint of sweetness
  • to taste Salt and pepper To enhance flavors
  • 2 cups vegetable or chicken broth For braising
Serving Components
  • 1 cup Vermicelli rice Cooked as a side
  • 1 cup Fresh parsley, chopped For garnish
  • 1 cup Greek yogurt To serve alongside
  • 2 Jerusalem chopped salad (cucumber, tomato, parsley, and lemon dressing) Fresh accompaniment

Method
 

Preparation
  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.
Cooking
  1. Toss in garlic, cumin, coriander, cinnamon, salt, and pepper; stir for about 1-2 minutes.
  2. Return the lamb to the pot and pour in the broth.
  3. Cover with a lid and transfer to the oven.
  4. Cook for about 3-4 hours or until the lamb is tender and pulls apart easily.
Serving
  1. While the lamb is cooking, prepare the vermicelli rice and Jerusalem salad.
  2. Once the lamb is done, pull it apart with forks and serve with the rice, salad, and a dollop of Greek yogurt.

Notes

The pulled lamb keeps well in the fridge for up to 4 days. Freeze for up to 3 months in an airtight container.