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Pakistani Slow Braised Shoulder 3

Serves 4 to 6 Entree meat

Pakistani Slow Braised Shoulder 3

Pakistani Slow Braised Shoulder 3 is a beloved staple on tables stretching from Karachi to Peshawar. This dish exemplifies how home cooks in Pakistan approach the art of braising, where salt is measured by intuition rather than scale, and the richness of fat is embraced. It’s a comforting meal often reserved for family gatherings, serving as a centerpiece that invites everyone to the table.

The dish yields tender, succulent lamb, deeply infused with the warmth of cumin and the subtle sweetness of onions. The slow braise ensures the flavors meld beautifully, creating a broth that is both savory and aromatic. This is the essence of home-cooked Pakistani comfort, inviting you to savor each bite.

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. Sprinkle 1 tsp of cumin evenly over the meat, ensuring all sides are coated. This step enhances the flavor profile of the lamb, giving it a robust and aromatic base.
  2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of oil over medium-high heat. Once the oil is shimmering, carefully add the seasoned lamb shoulder. Brown the meat on all sides, turning occasionally, until it develops a deep, rich brown color. This should take about 5-7 minutes per side, and it's crucial for building flavor.
  3. While the lamb is browning, peel and thinly slice 2 onions. Once the lamb is browned, remove it from the pot and set it aside on a plate. Add the sliced onions to the same pot, reducing the heat to medium. Sauté the onions, stirring frequently, until they become soft and golden brown, about 10 minutes. This step will add sweetness and depth to the dish.
  4. Return the browned 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 reduce the heat to low. Cover the pot with a tight-fitting lid and allow the lamb to braise slowly. This process will tenderize the meat, infusing it with the flavors of the onions and spices.
  5. Check the lamb after about 1.5 hours. The meat should be tender and easily pull away from the bone with a fork. If it is not yet tender, continue to braise, checking every 15 minutes. Adjust the seasoning with more salt and black pepper if needed, tasting the broth for balance.
  6. Once the lamb is tender, remove it from the pot and let it rest for a few minutes before carving. Serve the Pakistani Slow Braised Shoulder 3 with rice, bread, or salad, allowing everyone to share and enjoy the rich, flavorful dish.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

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

Available soon on Amazon…

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