Step

• Step 1

  In a spice grinder, finely grind the caraway, coriander and cumin seeds.

  Ingredients

  • 1/4 Teaspoon caraway seeds

  • 1/4 Teaspoon coriander seeds

  • 1/4 Teaspoon Cumin Seeds, whole

• Step 2

  In a microwave-safe bowl, cover the ancho chilies with water and microwave on high for 2 minutes.

  Ingredients

  • 2 Ounce dried ancho chiles, stemmed and seeded

  • 2 Tablespoon water

• Step 3

  Let cool slightly, then transfer soft chilies and 2 tablespoons of water to a blender. Add the ground spices, paprika, lemon juice, the 2 garlic cloves, 2 tablespoons of the olive oil and 1 tablespoon of salt. Puree the harissa sauce until smooth.

  Ingredients

  • 1 Tablespoon smoked paprika

  • 1 Tablespoon lemon juice

  • 2 Clove garlic

  • 2 Tablespoon olive oil

  • 1 Tablespoon salt

• Step 4

  Set lamb in a medium roast pan and rub 1/2 cup of the harissa sauce all over the meat; let stand at room temperature for at least 2 hours.

  Ingredients

  • 3 Pound lamb shoulders

• Step 5

  When ready to cook, set the Traeger to 325℉ and preheat, lid closed for 15 minutes.

  325 ˚F / 163 ˚C

• Step 6

  Add 1/2 cup of water to roasting pan and cover the pan loosely with foil. Cook the lamb for 2-1/2 hours, adding water to the pan a few times.

  02:30

  350 ˚F / 177 ˚C

  Ingredients

  • 1/2 Cup water

• Step 7

  Remove foil and cook for about 2-1/2 hours longer, until the lamb is brown and tender; occasionally spoon pan juices on top.

  02:30

  350 ˚F / 177 ˚C

• Step 8

  Let stand for 20 minutes after removing from grill.

• Step 9

  Meanwhile, in a small bowl, combine the yogurt with grated cucumber, mashed garlic clove, mint, dill, lemon juice, lemon zest and 2 tablespoons of olive oil. Using a fork, pull the lamb off the bone in large chunks.

  Ingredients

  • 1 1/2 Cup Yogurt, Greek

  • 1/4 Cup Cucumber, grated

  • 1 Clove garlic, smashed

  • 1 Tablespoon Mint, chopped

  • 1 Tablespoon fresh chopped dill

  • 1  lemon, juiced

  • 1  lemon zest

  • 2 Tablespoon olive oil

  • To Taste salt and pepper

• Step 10

  Using your fingers, pull the lamb into smaller shreds and serve with the yogurt sauce, naan and the remaining harissa sauce. Enjoy!