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Pakistani Slow Braised Shoulder

Serves 4 to 6 Entree meat

Pakistani Slow Braised Shoulder

Pakistani Slow Braised Shoulder is a dish that finds its place on tables from Karachi to Islamabad, a celebration of rich, home-cooked flavors. It's a staple for family meals, especially during weekends when there's time to let the lamb luxuriate in its gentle braise. This version captures the essence of how families across Pakistan have enjoyed it for generations, with salt judged by hand and fat used with generosity.

The result is a tender, deeply flavorful lamb shoulder, enhanced by the aromatic warmth of cumin and the subtle sweetness of onions. The slow braising process allows the meat to absorb the spices, creating a succulent texture that invites communal enjoyment. Serve it straight from the pot, encouraging diners to savor each morsel and share in the delight of this beloved dish.

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 that all sides are well-coated. This step enhances the flavor of the lamb and allows the spices to penetrate the meat, which is crucial for the depth of taste in the final 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, carefully add the seasoned lamb shoulder. Brown the meat on all sides until it develops a deep, rich color, which should take about 4-5 minutes per side. This browning process is essential as it seals in the juices and adds a complex layer of flavor to the dish.
  3. Remove the browned lamb from the pot and set it aside on a plate. In the same pot, add the 2 finely sliced onions. Sauté the onions over medium heat until they become translucent and start to caramelize, which will take about 8-10 minutes. The onions should turn a golden brown, releasing a sweet aroma that forms the base of the braising liquid.
  4. Return the browned lamb shoulder to the pot with the caramelized onions. Pour in 500 ml of water, ensuring the lamb is partially submerged. Bring the liquid to a gentle simmer over medium heat, then reduce the heat to low. Cover the pot with a tight-fitting lid to trap the steam, which will help tenderize the meat during the braising process.
  5. Allow the lamb to braise slowly on low heat for approximately 2-3 hours. Check occasionally to ensure the liquid is gently bubbling and not boiling vigorously. The lamb is done when it is fork-tender and easily pulls apart with a gentle tug. The meat should be succulent and infused with the flavors of the cumin and onions.
  6. Once the lamb is tender, taste the braising liquid and adjust the seasoning with more salt and black pepper if necessary. The sauce should be flavorful and slightly thickened, coating the lamb with a glossy sheen. Serve the Pakistani Slow Braised Shoulder hot, accompanied by rice, bread, or a fresh salad, allowing everyone at the table to share in this hearty, communal 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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