Description
This Shredded Lamb with Ginger is a slow-cooked, aromatic dish featuring tender lamb infused with fresh ginger and warming spices. The result is succulent, flavorful meat that effortlessly falls apart. Whether served over rice, with flatbreads, or as a filling for tacos, this dish is both bold and versatile—perfect for cozy dinners or meal prep.
Ingredients
- 2 lbs lamb shoulder, cut into large chunks (best for slow cooking)
- 2 tbsp fresh ginger, minced
- 4 cloves garlic, minced
- ¼ cup soy sauce (for umami richness)
- 1 tsp ground cumin (enhances lamb’s flavor)
- 1 tbsp honey (adds a slight sweetness to balance the spices)
- 1 cup lamb or beef stock (keeps the meat moist and flavorful)
- 2 tbsp olive oil (for searing)
- 1 cinnamon stick (adds aromatic warmth)
- 2 bay leaves (enhances depth of flavor)
- 1 tsp black pepper (balances the seasoning)
Instructions
- Prepare the Lamb
- Trim excess fat from the lamb shoulder but leave some for richness. Cut into large chunks for even cooking.
- Sear the Meat for Maximum Flavor
- In a large pot or slow cooker (if it has a sauté function), heat 2 tbsp olive oil over medium-high heat.
- Sear the lamb pieces for 2-3 minutes per side until golden-brown. Remove and set aside.
- Create the Flavorful Broth
- In the same pot, add minced garlic and ginger. Sauté for 30 seconds until fragrant.
- Add cumin, soy sauce, honey, cinnamon stick, bay leaves, and black pepper. Stir in stock to combine.
- Slow Cook Until Tender
- Return the seared lamb to the pot, ensuring it’s submerged in the broth.
- Choose your preferred cooking method:
- Slow Cooker: Low for 6-8 hours, or high for 4-5 hours.
- Oven Braising: 300°F (150°C) for 4-5 hours in a covered dish.
- Stovetop Simmering: Low heat for 3-4 hours, stirring occasionally.
- Shred the Lamb
- Once fully cooked, remove the lamb and place it on a cutting board.
- Use two forks to shred the meat, discarding any large fat pieces.
- Reduce and Finish the Sauce
- Strain the remaining cooking liquid to remove bay leaves and cinnamon stick.
- Simmer the sauce over medium heat until slightly thickened. Toss the shredded lamb back into the sauce and mix well.
Notes
Creative Ways to Use Leftovers:
- Lamb Tacos: Fill tortillas with shredded lamb, chopped herbs, and lime juice.
- Mediterranean Lamb Bowls: Serve over hummus with cherry tomatoes, feta, and olives.
- Lamb Stir-Fry: Sauté with bell peppers, snap peas, and garlic, served over rice.
- Lamb Sandwich: Pile onto ciabatta with caramelized onions and cheese.
- Breakfast Wrap: Mix with scrambled eggs and avocado in a tortilla
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (slow cooker) | 4-5 hours (oven) | 3-4 hours (stovetop)
- Category: Lunch
- Cuisine: Middle Eastern
Nutrition
- Calories: ~350 kcal
- Fat: ~18g
- Carbohydrates: ~8g
- Protein: ~38g