Middle Eastern Shredded Lamb with Chickpea Pilaf (Rice)



Spice Mix:
1½ tbsp ground cumin
1½ tbsp ground coriander
1½ tbsp paprika
2 tsp ground cardamon (or sub with ginger)
1 tbsp salt
Black pepper

Slow Roasted Lamb:
3 tbsp olive oil
3 garlic cloves, minced
1.5kg - 2 kg lamb shoulder, bone in, trimmed of excess fat
¾ cup water

To Serve:
1 - 2 tbsp olive oil
Lemon (highly recommended)
Fresh coriander/cilantro leaves (optional - recommended)
Yoghurt (optional)