Cherry-Smoked Masala Pulled Lamb

By Sprig Originals ✓ · cooked up in Sprig

A boneless lamb shoulder rubbed with yogurt, ginger-garlic and warm masala, then smoked low and slow over cherry wood until it pulls apart with a fork. The smoke keeps it barbecue, the spices keep it Indian, and the whole thing needs about fifteen minutes of actual work. Pile it into warm naan with sliced onion and a squeeze of lemon.

Ingredients

• 4 lb boneless lamb shoulder, tied
• 1/2 cup whole-milk plain yogurt
• 3 tbsp ginger-garlic paste (or 2 tbsp each grated ginger and garlic)
• 1 tbsp garam masala
• 1 tbsp ground cumin
• 1 tbsp Kashmiri chili powder or sweet paprika
• 1 tsp ground turmeric
• 1 tbsp kosher salt
• 2 tbsp vegetable oil

• 3 tbsp unsalted butter
• 1 whole lemon
• 1 small red onion, thinly sliced

Instructions

1. Stir the yogurt, ginger-garlic paste, garam masala, cumin, Kashmiri chili, turmeric, salt and oil into a thick paste. Pat the lamb shoulder dry and smear the paste over every surface, working it into the seams. Cover and refrigerate at least 4 hours or overnight; pull it out 45 minutes before cooking.
2. Set up your smoker for indirect cooking at 250°F (120°C) using cherry wood chunks or chips (apple works too). Fill the water pan — lamb shoulder dries out fast without humidity.
3. Place the lamb fat side up directly on the grate and smoke uncovered for 4 to 5 hours, until a deep mahogany bark has formed and the internal temperature in the thickest part reads 165°F (74°C). Add a fresh wood chunk each hour for the first 3 hours only.
4. Lay out two overlapping sheets of heavy foil, set the lamb on top, dot with the butter and add a splash of water, then wrap tightly. Return to the smoker.
5. Cook wrapped for another 2 1/2 to 3 1/2 hours until the internal temperature reaches 203°F (95°C) and a probe slides into the meat with no resistance. This is the number that matters — go by feel and temperature, not the clock.
6. Rest the foil-wrapped lamb in a cooler or turned-off oven for 45 minutes. Unwrap over a bowl to catch the juices, remove the string, and pull the meat apart with two forks, discarding any large fat pockets.
7. Skim the fat from the collected juices and pour them back over the meat. Squeeze over half the lemon, toss, and taste for salt. Serve with the sliced red onion and remaining lemon wedges, piled into warm naan or over rice.

Chef's tips

Nutrition (per serving, estimated)

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