Cherry-Smoked Tandoori Pulled Lamb

By Sprig Originals ✓ · cooked up in Sprig

A yogurt-and-garam-masala marinade turns a big lamb shoulder into something tender enough to pull apart with two forks. Cherry wood smoke at 250°F does all the work over an afternoon, and the wrap-and-finish stage keeps it juicy. Pile it into warm naan or spoon it over rice with a squeeze of lemon.

Ingredients

• 4 lb boneless lamb shoulder, tied
• 3/4 cup plain whole-milk yogurt
• 1 lemon, juiced
• 6 cloves garlic, finely grated
• 2 tbsp fresh ginger, finely grated
• 2 tbsp garam masala
• 1 tbsp paprika (or Kashmiri chili powder)
• 1 tsp ground turmeric
• 1 tbsp kosher salt

• 4 chunks cherry wood chunks
• 3 tbsp ghee or butter
• 1/2 cup fresh cilantro, chopped

Instructions

1. In a large bowl, stir together the yogurt, lemon juice, garlic, ginger, garam masala, paprika, turmeric and salt. Rub it all over the lamb shoulder, getting into every crease. Cover and refrigerate at least 4 hours, ideally overnight.
2. Take the lamb out of the fridge 45 minutes before cooking and scrape off the thickest clumps of marinade, leaving a thin even coat. Preheat the smoker to 250°F and add 3 cherry wood chunks over the coals (or to the smoke box).
3. Set the lamb fat side up directly on the grate and smoke at 250°F for about 4 hours, adding the last cherry chunk after the first hour, until the outside is deep mahogany and the internal temperature reads 165°F in the thickest part.
4. Lay out two long sheets of heavy-duty foil, set the lamb in the middle, dot with the ghee and wrap tightly into a sealed parcel. Return it to the smoker.
5. Keep smoking at 250°F for another 2 1/2 to 3 hours, until the internal temperature hits 203°F and a probe slides into the meat with no resistance. Start checking at 2 hours.
6. Rest the wrapped lamb on the counter for 45 minutes, then open the foil and shred the meat with two forks, tossing it through the spiced juices in the parcel.
7. Scatter over the cilantro and serve with warm naan or rice, with extra lemon on the side.

Chef's tips

Nutrition (per serving, estimated)

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