North African Pulled Lamb Recipe

Prepare and Sear

Preheat oven to 150°C (300°F). Pat the lamb dry and season all over with 1½ tsp salt and ½ tsp black pepper. In a large Dutch oven or heavy ovenproof pot, heat 3 tbsp olive oil over medium-high heat. Sear the lamb on all sides until well browned (about 4–5 minutes per side). Remove lamb and set aside.

Aromatics and Spice Base

Reduce heat to medium. Add the sliced onion to the pot and sweat until translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute until fragrant. Stir in 2 tbsp tomato paste, 2 tbsp harissa, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika and ½ tsp ground cinnamon; cook, stirring, 1–2 minutes to bloom the spices.

Braise

Return the seared lamb to the pot. Add 2 bay leaves and pour in 500 ml stock, scraping up any browned bits. Bring to a gentle simmer, cover, and transfer to the oven. Braise until the lamb is fall-apart tender, about 3 to 3½ hours (time depends on size and bone). Alternatively, cook on low on the stovetop, covered, for similar time.

Shred and Finish

Remove lamb to a cutting board and let rest 10 minutes. Using forks or tongs, pull the meat into shreds, discarding large pieces of fat and bone. Skim and reduce the braising liquid on medium-high heat until slightly thickened (5–8 minutes). Stir in 1 tbsp lemon juice and adjust seasoning with remaining salt and pepper. Toss shredded lamb with 2–3 tbsp of the reduced sauce (reserve extra for serving). Keep warm.

While the lamb braises (or during the last hour), prepare the ratatouille. Heat 2 tbsp olive oil in a wide skillet over medium-high heat. Add diced eggplant and zucchini and cook until lightly browned, about 5–6 minutes. Transfer to a bowl and set aside.

In the same skillet, add the red bell pepper and chopped onion. Cook until softened, 5 minutes. Add 2 minced garlic cloves and cook 30 seconds. Stir in 400 ml crushed tomatoes and 1 tbsp tomato paste, then return the cooked eggplant and zucchini to the pan.

Add 1 tsp thyme (or a few sprigs fresh), ½ tsp sugar if desired, 1 tsp salt and ½ tsp black pepper. Simmer gently, uncovered, for 15–20 minutes until vegetables are tender and flavors have melded. Taste and adjust seasoning. Keep warm; the ratatouille should be spoonable but not watery.

Make the harissa yogurt: in a bowl combine 200 g yogurt, 1 tbsp harissa paste, ½ tsp lemon zest, 2 tbsp chopped mint, 2 tbsp chopped parsley and ¼ tsp salt. Stir until smooth and adjust heat by adding more harissa or yogurt to taste. Refrigerate until ready to assemble.

If using pickled onions and fresh mint leaves, have them ready for assembly and garnish. Warm the flatbreads briefly in a hot dry skillet or oven (2–3 minutes) so they are pliable.

Lay a warm flatbread on a work surface. Spread 1–2 tbsp harissa yogurt down the center of the bread.

Spoon 3–4 tbsp ratatouille over the yogurt in a strip.

Top with a generous portion (about 150–200 g) of pulled lamb, drizzling some of the reserved braising sauce over the meat for extra moisture.

Add pickled red onions (1–2 tbsp), a few fresh mint leaves, and a squeeze of lemon juice. Fold or roll the flatbread to enclose the filling. Repeat to make remaining sandwiches.

Serve immediately with extra harissa yogurt and lemon wedges on the side.