This slow-cooked lamb shoulder recipe is a celebration of rich, deep flavors and tender meat, perfectly paired with the freshness of herbs, aubergines, and tomatoes. The marinade infuses the lamb with a complex blend of spices, while the vegetables and herbed yoghurt add freshness and brightness to balance the dish. It’s a stunning meal that’s sure to impress.


For the Lamb:

  • 2 kg lamb shoulder, bone-in
  • 2 aubergines, sliced
  • 2 onions, quartered
  • 1 bulb of garlic, halved
  • 6 large ripe tomatoes, quartered
  • 1 bunch of flat-leaf parsley (30g), finely chopped
  • 1 big bunch of mint (60g), leaves picked and chopped
  • Extra virgin olive oil
  • 1 heaped tablespoon dukkah, plus extra to serve
  • 600 g self-raising flour, plus extra for dusting
  • 1 cucumber, sliced
  • 300 g Greek yoghurt
  • 1 lemon, zest and juice
  • Pickled green chillies, to serve

For the Marinade:

  • 2 teaspoons coriander seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon cumin seeds
  • ¼ teaspoon cardamom seeds
  • 4 cloves
  • 2 teaspoons paprika
  • ½ teaspoon ground cinnamon
  • 1 whole nutmeg, for grating
  • Olive oil


  1. Prepare the Marinade: In a dry pan, lightly toast the coriander seeds, black peppercorns, cumin seeds, cardamom seeds, and cloves until fragrant. Grind them to a fine powder using a mortar and pestle or a spice grinder. Mix in the paprika, ground cinnamon, and a generous grating of nutmeg. Stir in enough olive oil to create a paste.
  2. Marinate the Lamb: Rub the marinade all over the lamb shoulder, ensuring it’s well coated. Cover and let marinate in the refrigerator for at least 2 hours, preferably overnight.
  3. Preheat the Oven: Preheat your oven to 150°C (300°F).
  4. Prepare the Vegetables: In a large roasting tray, place the sliced aubergines, quartered onions, halved garlic bulb, and quartered tomatoes. Drizzle with olive oil and season with salt and pepper.
  5. Cook the Lamb: Place the marinated lamb shoulder on top of the vegetables in the roasting tray. Cover tightly with foil and slow-cook in the preheated oven for about 4 to 5 hours, or until the meat is tender and falls off the bone.
  6. Make the Herbed Yoghurt: While the lamb cooks, mix the Greek yoghurt with half of the chopped mint and parsley, the zest and juice of one lemon, and a pinch of salt. Keep chilled until ready to serve.
  7. Prepare the Dukkah Flatbreads: Combine the self-raising flour, a pinch of salt, and water (start with 200ml, adding more if necessary) to form a dough. Turn out onto a floured surface and knead briefly. Divide into balls and roll out into flatbreads. Cook in a hot, dry pan until puffed up and lightly charred. Sprinkle with extra dukkah.
  8. Serve: Once the lamb is tender, remove from the oven and let it rest briefly. Serve the lamb shredded over the roasted vegetables, sprinkled with the remaining mint and parsley. Accompany with the herbed yoghurt, dukkah flatbreads, sliced cucumber, and pickled green chillies.

Nutrition Facts (per serving)

  • Calories: 650
  • Fat: 35g
  • Carbohydrates: 48g
  • Protein: 40g

Prep and Cooking Time

  • Prep Time: 30 minutes (plus marinating time)
  • Cooking Time: 4-5 hours


  • Serves: 6-8 people

This slow-cooked lamb shoulder is a feast of flavors and textures, combining the rich, aromatic spices of the Middle East with fresh, vibrant accompaniments. It’s a perfect dish for special occasions or a family weekend meal. Enjoy this delicious journey of taste and tradition!

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