Home Cook Together. Celebrate Life.

CaribbeanAuthentic Cuisine

Caribbean Slow Braised Shoulder

Serves 4 to 6 Entree meat

Caribbean Slow Braised Shoulder

Caribbean Slow Braised Shoulder is a beloved staple at home tables across the Caribbean, where the rhythm of life embraces the unhurried art of slow cooking. This dish captures the essence of family meals, where lamb shoulder is chosen for its rich, tender qualities and seasoned by instinct. It's a recipe that has been passed down through generations, reflecting the everyday culinary wisdom of Caribbean households.

The slow braise results in lamb that melts in your mouth, infused with the earthy warmth of cumin and the gentle sweetness of onions. Each bite is a reminder of simple, honest flavors, elevated by the generous hand of the cook. This dish is all about savoring the moment—no rush, just the delight of good food shared with those around you.

Ingredients

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

Method

  1. Begin by seasoning the 1.2 kg lamb shoulder generously with fine sea salt and black pepper. Rub the seasoning into the meat, ensuring it is evenly coated. Sprinkle 1 tsp of cumin over the lamb, patting it in to adhere the spices to the surface. This step infuses the meat with flavor and prepares it for browning.
  2. Slice the 2 onions into thin rings and set aside. Heat 2 tbsp of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the lamb shoulder. Brown the meat on all sides until it develops a deep, rich color, which should take about 5-7 minutes per side. This browning step is crucial for developing the dish's depth of flavor.
  3. Remove the browned lamb from the pot and set it aside temporarily. In the same pot, add the sliced onions. Stir the onions frequently, scraping up any browned bits from the bottom of the pot, until the onions are soft and golden, which should take about 5 minutes. This process adds sweetness and complexity to the dish.
  4. Return the lamb shoulder to the pot, nestling it among the onions. Pour in 500 ml of water, ensuring the lamb is partially submerged. Increase the heat to bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and allow the lamb to braise slowly.
  5. Let the lamb shoulder braise for approximately 2 to 3 hours, checking occasionally. The meat is done when it is tender and easily pulls apart with a fork. The liquid should have reduced slightly, thickening into a rich sauce that coats the back of a spoon.
  6. Taste the sauce and adjust the seasoning with additional salt and black pepper if needed. The flavors should be balanced, with the cumin and onions complementing the richness of the lamb.
  7. Serve the Caribbean Slow Braised Shoulder hot, accompanied by rice, bread, or a fresh salad. The dish is meant to be shared, embodying the communal spirit of Caribbean home cooking.
Cover of Authentic Caribbean Cuisine
From the cookbook

Authentic Caribbean Cuisine

This recipe is from Authentic Caribbean Cuisine by Yassine Sbiti — the Caribbean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Caribbean cuisine