Home Cook Together. Celebrate Life.

Middle EasternAuthentic Cuisine

Middle Eastern Slow Braised Shoulder 2

Serves 4 to 6 Entree meat

Middle Eastern Slow Braised Shoulder 2

Middle Eastern Slow Braised Shoulder 2 encapsulates the essence of home-cooked meals across Middle Eastern households. This dish is a staple on family tables, where the lamb shoulder is lovingly seasoned by intuition, not measurement. It's a dish that finds its place in the heart of everyday meals, a comforting presence rather than a grand occasion. The process is as familiar as the ingredients themselves, with an emphasis on generous use of fat, making it a cherished home version.

Expect tender lamb that falls apart at the touch of a fork, infused with the warmth of cumin and the depth of slow-cooked onions. The seasoning is a balance of fine sea salt and black pepper, each adjusted to personal taste, creating a flavor profile that is both robust and comforting. This dish invites everyone to gather around and share, embodying the spirit of communal dining without the need for elaborate accompaniments.

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. Rub the seasoning into the meat thoroughly, ensuring it is evenly coated. This step helps to enhance the natural flavors of the lamb.
  2. Peel and thinly slice the 2 onions. Heat 2 tablespoons of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the onions and sauté until they become translucent and start to caramelize, about 5-7 minutes.
  3. Add the seasoned lamb shoulder to the pot with the onions. Brown the meat on all sides, turning occasionally, until it develops a deep, rich color. This should take about 10-15 minutes, and it builds a flavorful crust on the meat.
  4. Sprinkle 1 teaspoon of cumin over the browned lamb and onions, stirring to coat the ingredients. Pour in 500 ml of water, ensuring the lamb is partially submerged. The water will help to create steam and tenderize the meat during cooking.
  5. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a tight-fitting lid and let the lamb braise slowly. Allow it to cook until the meat is tender and easily pulls apart with a fork, which may take 2 to 3 hours. The aroma should be rich and inviting, with the meat absorbing the spices.
  6. Once the lamb is tender, taste the braising liquid and adjust the seasoning with more salt and black pepper if necessary. The liquid should be flavorful and slightly thickened.
  7. Serve the slow-braised lamb shoulder with rice, bread, or a fresh salad. The meat should be succulent and infused with the spices, perfect for sharing around the table.
Cover of Authentic Middle Eastern Cuisine
From the cookbook

Authentic Middle Eastern Cuisine

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

Available soon on Amazon…

Explore Middle Eastern cuisine