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Indonesian Slow Braised Shoulder 2

Serves 4 to 6 Entree meat

Indonesian Slow Braised Shoulder 2

Indonesian Slow Braised Shoulder 2 is a cherished dish that finds its way onto family tables across Indonesia, particularly during leisurely weekend meals when time is a gentle companion rather than a constraint. It's a home cook's secret, passed down through generations, with each hand adding its own touch of salt and measure of fat, ensuring a meal that speaks of tradition and warmth.

When cooked to perfection, this dish offers tender lamb infused with the deep, earthy notes of cumin and the subtle sweetness of softened onions. Generous seasoning with fine sea salt and black pepper brings out the flavors, creating a rich, comforting experience that invites diners to linger, savor, and share in the abundance of a well-cooked meal.

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 1 tsp of cumin. Make sure to rub the spices evenly over the meat to ensure that every bite is flavorful. This step is crucial as it helps to tenderize the meat and infuse it with the warm, earthy flavor of cumin.
  2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of oil 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, golden-brown crust. This should take about 10 minutes, and it helps to lock in the juices and add depth to the flavor.
  3. While the lamb is browning, peel and thinly slice 2 onions. Once the lamb is browned, remove it from the pot and set it aside. Add the sliced onions to the pot, reducing the heat to medium. Sauté the onions until they are soft and translucent, stirring occasionally to prevent burning.
  4. Return the browned lamb shoulder to the pot with the onions. Pour in 500 ml of water, ensuring the liquid covers at least half of the meat. Bring the mixture to a gentle simmer, then cover the pot with a lid. Reduce the heat to low and allow the lamb to braise slowly.
  5. Let the lamb braise for about 2 to 3 hours, checking occasionally to ensure the liquid level remains consistent. The lamb is done when it is fork-tender and easily pulls apart with a gentle tug. The broth should be rich and aromatic, with a slightly thickened consistency.
  6. Once the lamb is tender, taste the broth and adjust the seasoning with more fine sea salt and black pepper if needed. This final seasoning step is important to balance the flavors and enhance the overall dish.
  7. Serve the Indonesian Slow Braised Shoulder with steamed rice, crusty bread, or a fresh salad. The dish is best enjoyed when shared with family and friends, embodying the spirit of Indonesian home cooking.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

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

Available soon on Amazon…

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