Middle Eastern · Dinner
Caramelized Onion Shredded Lamb
Lamb Mafrooka Yemeni
Yemeni shredded lamb folded into deeply caramelised onion with hawaij and green chilli, served over flatbread with charred tomato and a fresh coriander finish.
$$
12 minsPrep
33 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
620Calories
38gProtein
28gFat
52gCarbs
8gSugar
7gFiber
720mgSodium
95mgChol
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Instructions
1
Prep
Pat 440g lamb dry, rub with 0.5 tsp salt. Thinly slice 400g yellow onion. Finely grate 6 garlic cloves, chop 4 green chillies, dice 200g tomato and 2 medium tomatoes into halves. Chop 20g coriander, dice 40g red onion. Measure all spices and braising ingredients.
2
Sear
Heat 1 tbsp + 1 tsp oil in a 20cm saucepan over medium-high 1 minute. Working in two batches, sear 2.5cm lamb pieces 5 minutes per batch, turning every 90 seconds, until deeply browned on all sides. Transfer to a plate.
3
Braise
Return all lamb to pan with 2 cinnamon sticks, 4 cardamom pods, 2 bay leaves, 1 tsp hawaij, 0.5 tsp turmeric, 0.5 tsp salt, and 600ml hot water. Simmer covered on low 25 minutes until lamb shreds easily when pressed. Shred with two forks; strain liquid and reserve 120ml.
4
Saute
While lamb braises, heat 2 tbsp + 2 tsp oil in a wide skillet over medium-high 1 minute. Add sliced onion with 0.5 tsp salt, cook 12 minutes stirring every 2 minutes until soft and amber. Stir in garlic, chillies, 2 tsp hawaij, 1 tsp turmeric, 1 tsp Aleppo pepper, 0.5 tsp cumin, and toast 45 seconds until fragrant.
5
Build
Add 200g diced tomato to onion base, cook 3 minutes until softened. Fold in shredded lamb with reserved 120ml braising liquid and 4 tsp lemon juice. Warm 2 minutes until lamb absorbs spiced oil.
6
Char
Heat a dry pan over medium-high 1 minute. Brush tomato halves with 2 tsp oil, pinch salt. Cook cut-side down 4 minutes until deeply charred. Warm flatbreads directly over low gas flame 20 seconds per side until pliable.
7
Plate
Lay flatbread on each plate, mound mafrooka in centre, set charred tomato alongside. Scatter coriander and red onion over top, finish each with 1 lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) lamb shoulder
- 70ml (1/4 cup) extra-virgin olive oil
- 2 cinnamon sticks
- 4 green cardamom pods
- 2 bay leaves
- 3 tsp hawaij spice mix
- 1.5 tsp ground turmeric
- 1.5 tsp fine sea salt
- 600ml (2 1/2 cups) hot water
- 400g (14.1 oz) yellow onion
- 6 garlic cloves
- 4 small green chillies
- 1 tsp Aleppo pepper
- 0.5 tsp ground cumin
- 200g (7 oz) ripe tomato
- 20ml (4 tsp) lemon juice
- 2 medium tomatoes
- 2 flatbreads
- 20g (small handful) coriander leaves
- 40g (1.4 oz) red onion
- 2 lemon wedges