Whole Braised Lamb Shoulder with Garlic & Chickpeas

Name: Whole Braised Lamb Shoulder with Garlic & Chickpeas
Cuisine: Israel
Ingredients: 5–6 kg Lamb shoulder (whole, bone-in); 1.6 kg (drained) Canned chickpeas; 6 large (quartered) Onion; 20 cloves Garlic; 10 tbsp Olive oil; 8 tbsp Fresh lemon juice; 5 tbsp Paprika (sweet); 4 tbsp Cumin (ground); 2 tsp Cinnamon (ground); to taste Salt & black pepper; 3–4 liters Beef broth or water

A recipe from Israel.

🇮🇱 IsraelhighProteinslowBraisecelebrationmizrahifallApart

Whole Braised Lamb Shoulder with Garlic & Chickpeas

Nutrition (per serving)

920Calories

78 gProtein

48 gCarbs

68 gFat

8 gSugar

1700 mgSalt

Ingredients

5–6 kg Lamb shoulder (whole, bone-in)
1.6 kg (drained) Canned chickpeas
6 large (quartered) Onion
20 cloves Garlic
10 tbsp Olive oil
8 tbsp Fresh lemon juice
5 tbsp Paprika (sweet)
4 tbsp Cumin (ground)
2 tsp Cinnamon (ground)
to taste Salt & black pepper
3–4 liters Beef broth or water

Method

Preheat oven 140°C (285°F).
Make deep slits in lamb → insert garlic cloves.
Rub lamb with olive oil, lemon juice, paprika, cumin, cinnamon, salt & pepper.
Place in huge roasting pan or multiple pots → surround with onion and chickpeas.
Pour broth/water to come halfway up meat → cover tightly with heavy foil/lid.
Braise 7–9 hours until meat falls off bone.
Rest 45 min → pull or carve → serve with chickpeas, onions, and bread.