Middle Eastern Slow Braised Shoulder 3

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 freshly ground black pepper. Rub the seasoning into the meat, ensuring it is evenly coated. Sprinkle 1 tsp of cumin over the lamb, pressing it into the surface for a fragrant, earthy flavor that will permeate the dish.
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 it carefully with tongs. Aim for a deep, rich color on the surface, which will enhance the flavor of the final dish.
3. Remove the browned lamb from the pot and set it aside. Lower the heat to medium and add 2 chopped onions to the same pot. Sauté the onions until they become soft and translucent, absorbing the flavorful browned bits left from the lamb.
4. Return the lamb shoulder to the pot with the onions. Pour in 500 ml of water, ensuring the lamb is partially submerged. Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid.
5. Reduce the heat to low and allow the lamb to braise slowly. Check occasionally, ensuring the liquid remains at a gentle simmer. The lamb is done when it is fork-tender and easily pulls apart, which should take several hours.
6. Once the lamb is tender, taste the braising liquid and adjust the seasoning with more salt and black pepper if necessary. The flavors should be balanced and savory.
7. Serve the slow-braised lamb shoulder with rice, bread, or a fresh salad, allowing the rich, aromatic flavors to shine. This dish is meant for sharing, bringing warmth and comfort to the table.