Persian 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 1 tsp cumin. Rub the spices into the meat thoroughly, ensuring an even coating on all sides. This step allows the flavors to penetrate the meat, enhancing its taste during cooking.
2. Peel and thinly slice 2 onions. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp oil over medium-high heat. Once the oil is shimmering, add the lamb shoulder and brown it on all sides. Aim for a deep, rich color, which will add depth to the final dish.
3. Remove the browned lamb from the pot and set it aside. Add the sliced onions to the same pot, using the residual oil and lamb drippings to sauté them. Stir frequently until the onions become soft and golden brown, which will take on a sweet aroma.
4. Return the browned lamb shoulder to the pot with the onions. Pour in 500 ml water, ensuring the liquid comes halfway up the sides of the meat. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a tight-fitting lid to trap the steam.
5. Allow the lamb to braise slowly on low heat. Check occasionally, ensuring the liquid remains at a gentle simmer. The lamb is done when it is tender and easily pulls apart with a fork, and the liquid has reduced to a flavorful sauce.
6. Once the lamb is tender, taste the sauce and adjust the seasoning with additional fine sea salt and black pepper if necessary. Serve the Persian Slow Braised Shoulder 2 with rice, bread, or salad, allowing everyone to share in the communal experience.