How 2 cook Pulled Lamb Middle Eastern Slow Cooked Lamb
Craving fall-apart Pulled Lamb Middle Eastern Slow Cooked Lamb? This juicy, spiced recipe is incredibly easy to make. Try this delicious dish.
Ingredients
- 1 bone-in lamb shoulder approx. 4.5 lbs (2 kg)
- 2 tbsp olive oil
- 2 large onions thinly sliced
- 6 cloves garlic minced
- 2 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp smoked paprika
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tbsp salt
- 2 tsp black pepper freshly ground
- 2 cups beef broth low sodium
- 3 tbsp pomegranate molasses
- Fresh mint, parsley, and pomegranate seeds for garnish
Instructions
- In a small bowl, whisk together the ground cumin, coriander, smoked paprika, cinnamon, turmeric, salt, and pepper to create the spice rub.
- Pat the lamb shoulder completely dry with paper towels. Rub the spice mixture generously all over the entire surface of the lamb, pressing it into the meat.
- Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Carefully place the seasoned lamb in the hot pan and sear on all sides until a deep brown crust forms, about 3-4 minutes per side. Transfer the seared lamb to your slow cooker.
- Reduce the heat under the skillet to medium. Add the sliced onions and cook, stirring occasionally, until they are soft and lightly caramelized, about 8-10 minutes. Add the minced garlic and cook for one more minute until fragrant.
- Pour the beef broth and pomegranate molasses into the skillet. Bring the mixture to a simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
- Pour the hot liquid and onion mixture over the lamb in the slow cooker. Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours. The lamb is ready when it is exceptionally tender and easily pulls apart with a fork.
- Carefully transfer the cooked lamb to a large cutting board or platter. Let it rest for 10-15 minutes. While it's resting, you can skim any excess fat from the surface of the cooking liquid in the slow cooker.
- Using two forks, shred the lamb meat, discarding the bone and any large pieces of fat. Return the shredded lamb to the slow cooker and toss gently with the rich cooking juices to ensure it's moist and flavorful.
- Serve the pulled lamb warm, garnished with fresh mint, parsley, and pomegranate seeds. It's delicious in pita bread, over couscous, or with a side of saffron rice.
Notes
Serving Suggestions: This lamb is incredibly versatile. Serve it in warm pita bread with tahini sauce, over a bed of fluffy couscous, or with a fresh tabbouleh salad.
Storage: Store any leftover pulled lamb in an airtight container in the refrigerator for up to 4 days. The flavor often improves the next day.
Make-Ahead: This is a great dish to make ahead of time. Simply cook as directed, shred, and store in its juices. Reheat gently on the stovetop or in the microwave.
Storage: Store any leftover pulled lamb in an airtight container in the refrigerator for up to 4 days. The flavor often improves the next day.
Make-Ahead: This is a great dish to make ahead of time. Simply cook as directed, shred, and store in its juices. Reheat gently on the stovetop or in the microwave.
