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Shredded Lamb with Fresh Mint, Pomegranates & Mint Raita
Shredded Lamb with Fresh Mint, Pomegranates & Mint Raita
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Feeds 6 - 8 people 
Prep time 45m
Cook time 720m
Description
This shredded lamb with fresh mint, pomegranates & mint raita is a vibrant and flavourful dish that perfectly balances rich, slow-cooked lamb with fresh, zesty accents. The tender lamb shoulders, infused with aromatic spices, are pulled apart and topped with bursts of juicy pomegranate seeds and fragrant mint, adding a refreshing contrast to its deep, savoury taste. A cool and creamy mint raita ties everything together, enhancing the dish with a hint of tanginess. Ideal for serving with warm flatbreads, rice or a crisp salad, this dish is both comforting and elegant, making it perfect for a special occasion or a relaxed family meal.
- 1 lamb shoulder (approx. 2kgs) or 2 smaller lamb shoulders
- 2 red onions, quartered but not peeled
- 6 cloves of garlic, not peeled
- 2 carrots, halved
- 2 sticks of celery, sliced in half and in half again
- 2 cups boiling water
- 2 bunches of mint leaves
- 2 pomegranates, juice squeezed and seeds reserved
- Pomegranate molasses, enough to coat the top of the lamb
- Sumac, enough to season the outside of the lamb
- Sea salt & black pepper to season
- Extra virgin oil
- Mint Raita:
- 500ml natural thick creamy yoghurt
- 1-2 cloves crushed garlic
- 1 bunch of mint leaves, finely chopped
- Zest and juice 1-2 fresh limes
- Sea salt and black pepper to taste
- Preheat oven to 170 °C and rub the lamb with sumac and season with salt and pepper.
- In a roasting pan, add a touch of olive oil and place on top of the stove on high heat. Brown the meat on both sides and remove. Add the onions, garlic, carrots and celery to the pan and allow their flavours to release and brown slightly. Place the meat on top of the vegetables. Add boiling water and bring to a boil. Add a thick layer of pomegranate molasses on top of the lamb and spread it all over.
- Take the roasting pan off the heat and carefully, using aluminium foil, tent the lamb. To do this, use 4 large sheets of foil. Put 2 sheets vertically and 2 horizontally. Placing the lamb in the middle, create a tent by pulling up the sides and closing them. Make sure you have left a decent gap between the lamb and the top of the tent for air circulation.
- Put the lamb into the oven for a minimum of 5 hours at 170°C. You can also turn the temperature down to 140°C if you want to slow-cook it for 8-12 plus hours. At this low temperature, you can pop it into the oven the night before to be ready by lunchtime the next day.
- An hour before your guests arrive, take the lamb out of the oven and shred the meat in your large serving dish. You can do this by using 2 forks. Pour some of the lamb juices over the meat. Season with sea salt and black pepper, then add a drizzle of olive oil. Cover with foil.
- Mint Raita: Put the yoghurt into a medium-sized bowl. Add the garlic, zest and juice of the limes, salt and pepper to season. Add the finely chopped mint leaves. Mix well. Taste and season accordingly.
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