Pakistani Slow Braised Shoulder 2

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, ensuring every surface is coated. Then, sprinkle 1 tsp of cumin evenly over the meat, pressing it gently to adhere the spices.
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, rich color. This should take about 5-7 minutes per side, and it's crucial for building flavor.
3. Once the lamb is browned, remove it from the pot and set it aside. In the same pot, add 2 finely sliced onions. Cook them in the remaining oil and lamb drippings over medium heat, stirring frequently, until they become soft and golden brown, which should take about 10 minutes.
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 side of the meat. Increase the heat to bring the water to a gentle simmer.
5. Once simmering, cover the pot with a tight-fitting lid and reduce the heat to low. Allow the lamb to braise slowly for about 2 to 3 hours, checking occasionally to ensure the liquid is gently bubbling and the meat remains partially submerged.
6. The lamb is done when it is fork-tender and easily pulls apart with a gentle tug. If needed, adjust the seasoning with additional salt and black pepper to taste.
7. Serve the tender, flavorful lamb shoulder with rice, bread, or a fresh salad, allowing everyone at the table to share and enjoy this traditional Pakistani dish.