Home Cook Together. Celebrate Life.

PeruvianAuthentic Cuisine

Peruvian Slow Braised Shoulder 3

Serves 4 to 6 Entree meat

Peruvian Slow Braised Shoulder 3

Peruvian Slow Braised Shoulder 3 is a cherished staple of home kitchens across Peru, a dish that embodies the simplicity and generosity of family meals. It's a recipe passed down through generations, capturing the essence of traditional Peruvian cooking with salt measured by intuition and fat used with a liberating hand. The result is a dish that feels like home, meant to be shared with those who gather around the table.

This braised lamb shoulder carries robust flavors, with tender meat that falls apart at the touch of a fork. The cumin lends an earthy warmth, while onions melt into a sweet, fragrant base. Each bite is a comforting blend of savory notes, seasoned perfectly with fine sea salt and black pepper, inviting everyone to savor the experience together.

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 of cumin. This step is crucial as it allows the flavors to penetrate the meat, enhancing its taste. Make sure to rub the spices evenly over the entire surface of the meat.
  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 5-7 minutes per side. This browning process is essential 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, using the residual oil and lamb drippings to sauté them. Cook the onions until they are soft and translucent, stirring occasionally to prevent burning.
  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 over medium heat. Cover the pot with a lid, reducing the heat to low to maintain a gentle simmer.
  5. Allow the lamb to braise slowly for about 2 to 3 hours. During this time, the meat should become tender and easily pull apart with a fork. The aroma will be rich and savory, indicating the flavors have melded beautifully.
  6. Once the lamb is tender, taste the braising liquid and adjust the seasoning with additional fine sea salt and black pepper if needed. The sauce should be well-balanced, enhancing the natural flavors of the lamb.
  7. Serve the Peruvian Slow Braised Shoulder 3 with rice, bread, or a fresh salad. The dish is meant to be shared, embodying the communal spirit of Peruvian home cooking.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

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

Available soon on Amazon…

Explore Peruvian cuisine