Yemenite Lamb Shoulder (Hawaij)
🍳 oven
⏱ 720 min
🍽 serves 10
📋 10 ingredients
Nutrition per serving
1159
calories
61.9g
protein
14.2g
carbs
97.2g
fat
Ingredients per serving
- 0.5 lb lamb shoulder
- 0.4 oz Olive Oil
- 0.3 oz Peeled Garlic
- 0.2 oz cumin
- 0.2 oz coriander
- 0.2 oz Black Pepper
- 0.2 tsp Kosher Salt
- 0.1 tsp cardamom
- 0.1 tbsp chili powder
- 0.05 tsp cloves
Method
1. Preheat the oven to 300°F.
2. In a small bowl, mix together cumin, coriander, cardamom, black pepper, cloves, chili powder, and salt to create the hawaij spice blend.
3. Rub the lamb shoulder with minced garlic and olive oil, then generously coat with the hawaij spice blend, ensuring it is evenly distributed.
4. Place the lamb shoulder in a roasting pan, fat side up. Cover the pan tightly with aluminum foil.
5. Place the roasting pan in the preheated oven and cook for 12 hours, or until the meat is extremely tender and falls apart easily.
6. Remove the lamb from the oven and let it rest for 30 minutes before slicing or pulling the meat apart.
7. For serving, drizzle with zhug (a spicy Yemenite sauce) just before plating.
