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Indian Slow Braised Shoulder

Serves 4 to 6 Entree meat

Indian Slow Braised Shoulder

Indian Slow Braised Shoulder is a cherished dish often found simmering gently in home kitchens across India, especially during leisurely weekends or festive gatherings. This recipe captures the essence of traditional Indian cooking, where the emphasis is on hand-measured salt, a generous use of fat, and a table set for communal enjoyment. The lamb shoulder, chosen for its rich flavor, is the star of this comforting dish, lovingly braised to perfection.

The result is a succulent piece of lamb, infused with the warmth of cumin and the sweetness of slow-cooked onions. The meat, tender enough to fall apart at the touch of a fork, carries the deep, earthy notes of the spices. This dish, best enjoyed with family and friends, invites everyone to savor its rich flavors and the joy of sharing a meal.

Ingredients

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

Method

  1. Begin by cutting the 1.2 kg lamb shoulder into large chunks, approximately 2-inch pieces. Generously season the lamb pieces with fine sea salt and freshly ground black pepper, ensuring each piece is well-coated. Sprinkle 1 tsp cumin evenly over the meat, pressing it into the surface to adhere the spices.
  2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp oil over medium-high heat. Once the oil shimmers, add the seasoned lamb pieces in a single layer, taking care not to overcrowd the pot. Brown the meat on all sides until it develops a deep, rich color, which should take about 4-5 minutes per side. Work in batches if necessary to maintain the heat and achieve an even browning.
  3. While the lamb is browning, peel and thinly slice 2 onions. Once all the lamb pieces are browned, remove them from the pot and set aside on a plate. Add the sliced onions to the same pot, using the residual oil and lamb drippings to cook them.
  4. Reduce the heat to medium and sauté the onions, stirring frequently, until they turn golden brown and begin to caramelize. This should take about 8-10 minutes. The onions should be soft and fragrant, with a slight sweetness from the caramelization.
  5. Return the browned lamb pieces to the pot with the onions. Pour in 500 ml water, ensuring the lamb is mostly submerged. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low, covering the pot with a tight-fitting lid.
  6. Allow the lamb to braise slowly, checking occasionally and stirring gently to ensure even cooking. The lamb is done when it is fork-tender and the liquid has reduced to a thick, flavorful sauce, which should take about 1.5 to 2 hours. The meat should be easy to pull apart with a fork, and the sauce should cling to the lamb pieces.
  7. Taste the sauce and adjust the seasoning with additional salt and black pepper if needed. Serve the Indian Slow Braised Shoulder hot, accompanied by rice, bread, or a fresh salad, allowing everyone to share and enjoy the rich, aromatic flavors.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

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

Available soon on Amazon…

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