Lamb Shoulder Cooked in Yoghurt with Chickpeas and Silverbeet

Serves 6 - 8
Time 2.5 hours


1.5kg boned lamb shoulder

salt and pepper, to season the lamb

100g silver beet

800mls Greek yoghurt

1 lemon, juice and zest

1 onion, diced

4 cloves garlic, chopped

1 bunch coriander

1 tbsp cumin

1 tbsp fennel seeds

2 cups chickpeas, soaked overnight

2 cups of beef stock

lemon juice and parsley to garnish


Preheat oven to 180C. Season the lamb with salt and pepper all over. In a hot pan, carefully brown the lamb off on both sides.

In a baking dish, place the silverbeet at the bottom and pop the lamb on top. Pour the yoghurt on top and some lemon zest and juice. Don’t worry if the yoghurt splits, it won’t effect the end result and taste.

In the pan, saute the garlic and onion together with spices, in olive oil. Once softened add the chickpeas, then add stock. Pour the sauce in the pan over the lamb, cover with foil and place the dish in the oven for 2 – 2.5 hours, until the lamb falls away when tested with a fork.

Serve with a squeeze of lemon and some parsley sprinkled on top.