Home Cook Together. Celebrate Life.

IndonesianAuthentic Cuisine

Indonesian Slow Braised Shoulder 3

Serves 4 to 6 Entree meat

Indonesian Slow Braised Shoulder 3

Indonesian Slow Braised Shoulder 3 is a staple on home tables, cooked with an intuitive touch that respects tradition and personal flair. It brings families together, especially during the relaxed evenings of the weekend when time stretches and conversation flows. This dish captures the essence of Indonesian home cooking, where the salt is measured by feel, and the richness of the lamb is celebrated with generous use of fat.

The result is a tender, succulent lamb shoulder infused with the earthy warmth of cumin and the mellow sweetness of onions. Each bite is a harmonious blend of savory and aromatic, with the lamb's natural flavors elevated by careful seasoning. It's a dish meant to be shared, inviting everyone to take their place at the table and savor the comforting, heartfelt flavors of home.

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 5 cm each. Season the pieces generously with fine sea salt and black pepper, ensuring each piece is well-coated. Sprinkle 1 tsp of cumin evenly over the meat, rubbing it in to infuse the flavor.
  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 pieces in batches, ensuring not to overcrowd the pot. Brown each piece on all sides until they develop a deep, rich color, about 3-4 minutes per side. Remove the browned lamb to a plate and set aside.
  3. Peel and thinly slice the 2 onions. In the same pot, add the sliced onions, stirring frequently. Cook them until they become translucent and start to caramelize, picking up the browned bits from the bottom of the pot, which adds depth to the flavor.
  4. Return the browned lamb pieces to the pot with the onions. Pour in 500 ml of water, ensuring the lamb is partially submerged. Bring the mixture to a gentle simmer over medium heat.
  5. Cover the pot with a tight-fitting lid and reduce the heat to low. Allow the lamb to braise slowly, checking occasionally to ensure it remains at a gentle simmer. Cook until the lamb is tender and easily pulls apart with a fork, which should take about 2 to 3 hours.
  6. Once the lamb is tender, taste the sauce and adjust the seasoning with more salt and black pepper if needed. The sauce should be rich and flavorful, coating the back of a spoon.
  7. Serve the Indonesian Slow Braised Shoulder 3 hot, accompanied by steamed rice, crusty bread, or a fresh salad, allowing everyone at the table to share and enjoy the meal together.
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…

Explore Indonesian cuisine