Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 0.5 cup tamarind paste, 1 cup pitted and chopped dates, 4 minced garlic cloves, 2 tablespoons grated ginger, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 2 teaspoons smoked paprika, 1 teaspoon black pepper, and 2 teaspoons salt in a bowl, then add 2 tablespoons olive oil and mix thoroughly to form a cohesive paste.

2. 2

   Pat the 2 kg lamb shoulder dry with paper towels and generously coat the entire surface of the lamb with the prepared tamarind and date spice paste, ensuring even coverage.

3. 3

   Pre-soak 2 cups of hickory or applewood chips in water for at least 30 minutes, then prepare your smoker to maintain a consistent internal temperature of 250°F (120°C).

4. 4

   Place the coated 2 kg lamb shoulder directly on the smoker grates and smoke for approximately 6 to 8 hours, or until the internal temperature reaches 200°F (93°C) and the meat is fork-tender.

5. 5

   Halfway through the smoking process, at approximately the 3 to 4 hour mark, begin to baste the lamb every hour with any pan drippings collected mixed with an additional 0.25 cup of water to keep the meat moist and infuse more flavor.

6. 6

   Once the lamb is tender, carefully remove it from the smoker, tent it loosely with aluminum foil, and allow it to rest for 30 minutes before carving or shredding the meat.

7. 7

   Serve the Smoked Lamb Shoulder with Tamarind and Date Glaze warm, accompanied by your favorite Middle Eastern rice or vegetable side dishes.