Caribbean Slow Braised Shoulder 2

Ingredients

• 1.2 kglamb shoulder
• 2onions
• 2 tbspoil
• 1 tspcumin
• 500 mlwater
• to tastefine sea salt and black pepper

Method

1. Start by seasoning the 1.2 kg lamb shoulder generously with fine sea salt and freshly ground black pepper. Sprinkle 1 tsp of cumin evenly over the meat, ensuring it adheres well to the surface. This step infuses the lamb with flavor and helps create a savory crust when seared.
2. Peel and slice the 2 onions into thin rings. Heat 2 tbsp of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the lamb shoulder, searing it on all sides until it develops a deep, golden-brown crust. This should take about 3-4 minutes per side, and it's crucial for building flavor.
3. Remove the lamb from the pot and set it aside. In the same pot, add the sliced onions, stirring them in the remaining oil and lamb drippings. Cook the onions until they become soft and translucent, absorbing the flavors from the pot.
4. Return the browned lamb shoulder to the pot, nestling it among the onions. Pour in 500 ml of water, ensuring the lamb is partially submerged. Bring the liquid to a gentle simmer, then reduce the heat to low, covering the pot with a tight-fitting lid.
5. Allow the lamb to braise slowly, checking occasionally to ensure the liquid maintains a gentle simmer. The lamb is done when it becomes tender and can be easily pulled apart with a fork, which usually takes several hours. The aroma will be rich and savory, filling your kitchen with a comforting scent.
6. Once the lamb is tender, taste the braising liquid and adjust the seasoning with additional salt and pepper if necessary. The sauce should be flavorful and slightly thickened from the onions and lamb juices.
7. Serve the Caribbean Slow Braised Shoulder 2 with rice, bread, or a fresh salad, allowing everyone to enjoy the tender, flavorful lamb and its rich sauce. This dish is perfect for sharing, embodying the warmth and hospitality of Caribbean home cooking.