Newsletter #18 – Shredded Middle Eastern Lamb

by · August 14, 2025

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The leg of lamb that we won at the golf club resided in our freezer for a few weeks until we entertained a couple of friends. This recipe is similar in preparation to pulled beef/pork or chicken and like those other recipes it is a great dish to prepare the day before and the finished product also stores well in your freezer. You can substitute lamb shoulder and naturally the lamb can be boneless.

Shredded Middle Eastern Lamb with yellow Rice

Four to six servings
Print Recipe
Course: Main Course
Ingredients Method Notes

Ingredients
  

Ingredients spice mix for the lamb
  • 1½ tsp cumin, ground
  • 2 tsp coriander stem finely washed & chopped
  • 1½ tsp paprika
  • 2 tsp cardamom, ground
  • 1 tsp salt
  • ½ tsp milled black pepper
  • Juice of one lemon
  • 3 tbsp olive oil
  • 1½ tsp garlic, crushed
  • 1.5 kg leg of lamb or
  • 2 kg boneless lamb shoulder or
  • 900 g boneless leg of lamb
  • 3 cups water boiling from kettle
Ingredients for the Rice
  • 3 tbsp olive oil
  • 1 onion, medium size peeled and finely chopped
  • 2 tsp minced garlic
  • 1 cup basmati rice
  • 400 g can chickpeas drained, rinsed and drained again
  • 2 ½ cups water plus a little more.
  • 1½ tsp ground turmeric
  • 3 tsp garam masala, ground
  • 3 tsp coriander, ground
  • 3 tsp cumin, ground
  • 1½ teaspoons salt
  • ½ tsp milled black pepper
  • ½ cup currents
Garnish - to serve:
  • lemon wedges
  • plain yoghurt
  • coriander leaves (washed)
  • fresh tomato diced

Method
 

Method (for lamb)
  1. Pre-heat oven to 300 c.
  2. For the lamb spice mix, combine all the ingredients in a bowl
  3. Place the lamb in a roasting dish and coat the lamb all over with the spice mix
  4. Pour one cup of boiling water into the bottom of the pan
  5. Place in the oven and cook for 30 minutes
  6. Invert a similar dish on top of the roasting pan to form a cover over the lamb. It doesn’t have to be a perfect fit. Alternatively cover with aluminium foil. If the seal is loose you may need to add a little more water occasionally to ensure an even cooking process and to prevent burning the roasting pan. Return the lamb to the oven
  7. Cooking time should be around 3½ hours
  8. Lamb is ready when the meat can easily be pulled away from the bone with a fork
  9. If you think it is ready, take out of the oven and rest the lamb, covered at the back of the stove. If not, continue to cook as before. You can’t really overcook the meat as long as it still has water in the covered roasting dish.
Method (for rice)
  1. Assemble ingredients
  2. In a medium sized saucepan (capable of being lidded) add the olive oil and on a medium heat sweat the onion and garlic until it becomes translucent
  3. Add rice and continue cooking until the rice is hot and coated with the oil
  4. Add the other ingredients, except currants and water. Mix in well
  5. Add water, bring to simmer, turn the heat down to a very low setting
  6. The “consistency” should be similar to a thick sauce when stirred
  7. Cover the pot with the lid. It will continue to absorb the liquid. Basmati rice usually takes about 12 - 15 minutes to cook
  8. After about 10 minutes, stir in the currents and add a little more water to allow for the absorption qualities of the currents
  9. At the end of the cooking cycle give a stir of the rice to break it up (fluff it up). Replace the lid and push to the back of the stove. It will stay at a good serving temperature for a good half hour
Putting it together
  1. While the rice is cooking take the lamb out of the liquid, place on a large plate. Pour all of the remaining liquid into a jug. Let it settle and then remove and discard what should be a fair bit of glossy fat on the top of the liquid
  2. Transfer the liquid to a pan and on medium heat reduce the liquid to concentrate the flavours and thicken slightly
  3. While the liquid is reducing, strip the meat off the bone, discard any skin and “non meat” findings. Shred any large chunks to strips. A mixture of sizes is OK
  4. Add any juices collected on the plate to the reducing liquid (sauce)
  5. Add the shredded lamb to the sauce. You may have to do that in batches. Coat the lamb well
  6. Finally turn out the rice onto a warmed platter or individual plate. Divide the shredded lamb evenly onto your plates or pile it onto the single platter
  7. Finish with some strategically placed dollops of yoghurt, tomato and coriander leaves. Garnish with lemon wedges. Serve

Notes

Notes:
Naturally you can use fresh garlic or bottled. I find bottled Australian garlic a better flavour than an imported product.
Lamb shoulder is a cheaper cut.
Increase or decrease spices on the meat if you prefer.
You could replace the water for both the lamb and rice with a low salt chicken stock.
Remember that flavours concentrate as water evaporates and hence salt will as well. You can always add, but it is harder to take away.

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