There’s something truly magical about slow cooking. It’s a culinary alchemy that transforms humble, tough cuts of meat into something extraordinarily tender and luxurious. This Slow Cooked Lamb Shoulder Kebab is the perfect example. We take a robust lamb shoulder and let it simmer gently for hours with aromatic vegetables until it practically melts. A final, quick sauté in butter gives it those irresistible crispy edges. Topped with cool, creamy Greek yogurt and fresh parsley, this dish is a journey of textures and flavors that tastes like it took far more effort than it actually did. Get ready for a new family favorite!
Ingredients
• 2 lbs / 900g lamb shoulder, cut into large chunks
• 1 cup / 200g tomatoes, chopped
• 2 celery stalks, chopped
• 1 whole onion, peeled
• 1 whole garlic head, top sliced off
• 3 tbsp / 45 ml olive oil
• 3 tbsp / 42g butter
• 1 cup / 240g Greek yogurt, for serving
• ¼ cup / 15g fresh parsley, finely chopped
• Spices
• 1 tsp / 6g salt
• 1 tsp / 2g black pepper
• ½ tsp / 1g red chili flakes
Instructions
1. Directions
2. Season the Pot: Add the olive oil to the inner pot of your multi-cooker. Place the lamb chunks inside, along with the chopped tomatoes, celery, whole onion, and garlic head. Sprinkle evenly with salt, pepper, and red chili flakes.
3. Set and Forget: Pour in just enough water to cover the . Secure the lid, set the steam release handle to the “Sealing” position, and select the “Slow Cook” function. Set the timer for 8 hours on low.
4. Shred the Lamb: Once the cooking time is complete, let the pressure release naturally before opening the lid. Carefully remove the tender lamb and place it on a large cutting board. Discard the cooked vegetables and cooking liquid. Using two forks, shred or chop the lamb into bite-sized pieces.
5. Sauté for a Crispy Finish: Set your multi-cooker to the “Sauté” function. Add the butter and let it melt. Return the shredded lamb to the pot and cook for 5-6 minutes, stirring occasionally, until the edges are browned and delightfully crisp.
6. Serve and Enjoy: Remove the lamb from the pot and let it cool for a moment. Serve warm, topped with a generous dollop of Greek yogurt and a fresh sprinkle of chopped parsley. Enjoy immediately!
Nutritional Information
• Nutrition Per Serving
• Calories: 527
• Total Fats: 29.6g
• Net Carbs: 6.2g
• Protein: 56.1g
• Fiber: 1.2g
Pro Tips
• For a deeper, richer flavor, sear the lamb chunks in olive oil on the ‘Sauté’ setting before adding the other and slow cooking.
• Don’t discard the cooking liquid! Strain it, skim off any excess fat, and simmer it down on the ‘Sauté’ setting to create a delicious, concentrated gravy to pour over the lamb.
• Serve this versatile lamb in warm pita bread, over a bed of fluffy couscous, or alongside a fresh Greek salad for a complete and satisfying meal.
• This recipe is perfect for meal prep. The cooked lamb stores well in an airtight container in the refrigerator for up to 4 days, and the flavor only gets better.
FAQ
Q: How do I get crispy edges on slow cooked lamb
A: After slow cooking and shredding the lamb, sauté it in melted butter using your multi-cooker’s ‘Sauté’ function for 5-6 minutes. Stir occasionally until the edges are browned and crisp.
Q: What can I serve with this shredded lamb shoulder
A: This versatile lamb is excellent served in warm pita bread, over a bed of fluffy couscous, or alongside a fresh Greek salad for a complete and satisfying meal.
Q: Can I make this lamb recipe ahead of time
A: Yes, this recipe is perfect for meal prep. The cooked lamb stores well in an airtight container in the refrigerator for up to 4 days, and the flavor improves over time.
Q: What cut of lamb is best for slow cooking
A: Lamb shoulder is an excellent choice for slow cooking. It’s a tougher cut of meat that becomes extraordinarily tender and luxurious after simmering gently for hours.
