Peruvian 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 generously seasoning the 1.2 kg lamb shoulder with fine sea salt and 1 tsp cumin. Ensure the seasoning covers all sides of the meat, pressing it in gently with your hands to help it adhere and penetrate the surface.
2. Heat 2 tbsp oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil shimmers, add the lamb shoulder, searing each side until a deep, rich brown crust forms. This should take several minutes per side; the goal is a well-browned exterior that enhances flavor.
3. Remove the browned lamb shoulder from the pot and set it aside on a plate. In the same pot, reduce the heat to medium and add 2 onions, sliced thinly. Sauté the onions, stirring occasionally, until they become soft and translucent, absorbing the flavorful bits left in the pot from the lamb.
4. Return the lamb shoulder to the pot, nestling it among the onions. Pour in 500 ml water, ensuring the liquid comes about halfway up the side of the meat. Bring the mixture 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. Cook until the meat is tender and easily pulls apart with a fork, which indicates it has absorbed the flavors and reached the desired texture. This process allows the connective tissues to break down, making the lamb succulent.
6. Once the lamb is tender, taste the braising liquid and adjust the seasoning with additional salt and black pepper if needed. The broth should be rich and savory, complementing the lamb's flavor.
7. Serve the Peruvian Slow Braised Shoulder 2 with rice, bread, or a fresh salad. The dish is meant to be shared, embodying the spirit of Peruvian home cooking.