Slow Cooked Spiced Lamb Shoulder with Chermoula Yoghurt
Serves: 6
Ingredients
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
1 tsp ground cinnamon
1½ kg lamb shoulder bone-in
3 tbsp olive oil
2 onions sliced
4 cloves of garlic crushed
1 C chicken stock
5 pita pockets
1 telegraph cucumber sliced
3 tomatoes sliced
1 red onion sliced
1 handful fresh coriander roughly chopped
1 handful fresh parsley chopped
½ handful fresh mint chopped
3 cloves of garlic crushed
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
1 lemon zest and juice
1 Cyclops Greek Yoghurt
Instructions:
Heat the oven to 150°C or alternatively you can use a slow cooker
In a small bowl, mix together the cumin, coriander, smoked paprika, cinnamon, and a good sprinkle of salt and black pepper.
Rub the spice mixture evenly over the lamb shoulder.
Heat a drizzle of oil in a large frying pan over medium-high heat.
Sear the lamb on all sides until browned.
Place the onion and garlic in the base of a large casserole with a lid (or slow cooker). Sit the lamb on top and pour in the stock. Cover and cook for 4-5 hours (slow cooker on low for 7 hours) until the lamb is tender and falling off the bone.
To make the Yoghurt Chermoula, place the coriander, parsley, mint, garlic, cumin, coriander, paprika, lemon zest and juice in a blender and blitz until smooth. Stir through the yoghurt and season to taste with salt. Refrigerate until needed.
Once the lamb is cooked, remove excess fat and shred the meat using two forks.
Toast the pita pockets and cut into wedges & Serve the shredded lamb on a platter, drizzled with yoghurt chermoula. Arrange, tomatoes, cucumber and red onion alongside.
Product Used
Authentic Greek Yoghurts strained the traditional way.
