Indian 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. Begin by seasoning the 1.2 kg lamb shoulder generously with fine sea salt and freshly ground black pepper. Rub the seasoning into the meat thoroughly, ensuring it is evenly coated. This step enhances the flavor and helps tenderize the meat.
2. Heat 2 tbsp of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the lamb shoulder. Brown the meat on all sides, turning occasionally, until it develops a deep, rich color. This should take about 8-10 minutes, and it creates a flavorful crust that will enhance the dish.
3. While the lamb is browning, finely slice 2 onions. Once the lamb is browned, remove it from the pot and set it aside. Add the sliced onions to the same pot, reducing the heat to medium. Cook the onions until they are soft and golden brown, stirring occasionally to prevent burning.
4. Add 1 tsp of cumin to the onions and stir well. Cook for an additional 1-2 minutes until the cumin becomes fragrant, releasing its earthy aroma. This step infuses the dish with a warm, spicy undertone.
5. Return the browned lamb shoulder to the pot with the onions and cumin. Pour in 500 ml of water, ensuring the liquid covers at least half of the meat. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a tight-fitting lid.
6. Allow the lamb to braise slowly for about 2 to 3 hours, checking occasionally. The meat is done when it is tender and easily pulls apart with a fork, and the liquid has reduced to a rich, flavorful sauce.
7. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Serve the Indian Slow Braised Shoulder 2 with rice, bread, or a fresh salad, inviting everyone to share in this hearty, comforting meal.