Slow-Cooked Lamb with Garlicky Broad Beans

  • 25min prep
  • 6hr cook
  • 6 Servings


  • 1 cup (280g) Greek-style yoghurt

  • 2 cloves garlic, sliced

  • 1 teaspoon ground turmeric

  • 1 tablespoon ground cumin

  • 1 tablespoon sweet paprika

  • 1.5kg boneless lamb shoulder

  • ⅓ cup olive oil

  • 1 large brown onion, chopped tint*

  • 2 cloves garlic, crushed, extra

  • 2 large potatoes, cut into 2cm cubes

  • lkg frozen broad (lava) beans, thawed, peeled

  • 1 medium lemon, cut into wedges


  • Combine yoghurt, garlic and spices in a large bowl. Add lamb; rub yoghurt mixture over lamb, season. Cover, refrigerate for 3 hours or overnight.

  • Preheat oven to 160°C.

  • Wrap lamb in foil to enclose; place on an oven tray. Bake for 4 hours or until lamb is tender and falling apart. Stand for 15 minutes.

  • Meanwhile, heat oil in a large frying pan over medium-low heat; cook onion, stirring occasionally, for 7 minutes or until soft but not coloured. Add extra garlic; cook, stirring, for 2 minutes. Add potato; cook, covered, for 15 minutes, stirring occasionally, until potatoes are just tender.

  • Add broad beans; cook, covered, for 5 minutes or until the beans and potato are soft. Season.

  • Serve broad bean mixture topped with shredded lamb, pan juices and with lemon wedges.