نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Slow-roasted pulled lamb shoulder with melting aubergine

Middle Eastern 40 Mins Prep · 320 Mins Cook

Preheat the oven to 180°C, gas mark 4.
Slice the aubergines into 1cm-thick slices and sprinkle with 2 teaspoons of salt. Allow them to sweat.
Meanwhile, combine the remaining salt, dry spices and olive oil in a bowl to form a paste. Rub this paste all over the lamb shoulder and set aside at room temperature for 30 minutes.
Peel the garlic cloves, quarter the onion, halve the lemon and roughly chop the herbs. Scatter them in a large roasting dish. Add the tinned tomatoes and water. Place the lamb in the dish, cover tightly with aluminium foil and roast for 4½ hours.
Meanwhile, make the melting aubergine. Heat the oil in a large pot. Rinse the salt from the aubergine slices and pat them dry with kitchen paper towels. Fry the slices in batches until golden and crisp. Drain well on kitchen paper towels. Set aside.
After 4½ hours, remove the lamb from the oven and add the fried aubergine to the dish. Increase the oven temperature to 200°C, gas mark 6. Return the lamb to the oven and roast for a further 30 minutes until the lamb is golden and crisp. Let it rest for 20 minutes before shredding it with two forks.
Scatter over some fresh parsley and serve while warm.