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Indonesian Slow Braised Shoulder

Serves 4 to 6 Entree meat

Indonesian Slow Braised Shoulder

Indonesian Slow Braised Shoulder is a beloved staple at family gatherings and intimate dinners, embodying the heart of home cooking across the archipelago. This version captures the essence of shared meals, where the lamb shoulder, seasoned by instinct and taste, is slowly coaxed to tenderness. It’s a dish that speaks to the Indonesian way of savoring food — unhurried, generous, and communal.

The taste is a symphony of rich lamb infused with the warmth of cumin and the sweetness of onions, all melded together in a savory broth. Each bite is succulent, with the meat yielding effortlessly, inviting hands to reach for more. This dish is meant to be shared, echoing the spirit of togetherness found at Indonesian tables.

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. Sprinkle 1 tsp of cumin evenly over the meat, ensuring that each side is well-coated. This step infuses the lamb with flavor and helps to tenderize it during cooking.
  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, allowing each side to develop a deep, rich color. This should take about 5-7 minutes per side, and it will enhance the flavor of the final dish.
  3. Remove the lamb from the pot and set it aside on a plate. In the same pot, add the 2 onions, thinly sliced, to the remaining oil and lamb drippings. Cook the onions over medium heat, stirring occasionally, until they become soft and golden brown. This should take about 10 minutes and will create a flavorful base for the braise.
  4. Return the browned lamb shoulder to the pot with the onions. Pour in 500 ml of water, ensuring the liquid comes halfway up the sides of the lamb. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a tight-fitting lid to trap the steam and moisture.
  5. Allow the lamb to braise slowly for approximately 2.5 to 3 hours. Check occasionally to ensure the liquid is gently bubbling and adjust the heat if necessary. The lamb is done when it is tender enough to be easily pulled apart with a fork and the liquid has reduced to a flavorful sauce.
  6. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. The sauce should be well-balanced, with a savory depth from the lamb and spices. Serve the Indonesian Slow Braised Shoulder with rice, bread, or a fresh salad, allowing everyone at the table to share and enjoy.
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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