Thai 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 freshly ground black pepper. Sprinkle 1 tsp of cumin evenly over the meat, ensuring all sides are coated. This will infuse the lamb with a warm, earthy flavor.
2. Peel and slice the 2 onions into thin half-moons. Heat 2 tbsp of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the lamb shoulder and brown it on all sides. Look for a deep, golden-brown crust to develop, which will enhance the flavor of the dish.
3. Remove the browned lamb from the pot and set it aside. Add the sliced onions to the same pot, stirring them in the remaining oil and lamb drippings. Cook the onions until they become soft and translucent, picking up the browned bits from the bottom of the pot for added flavor.
4. Return the 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.
5. Allow the lamb to braise slowly, checking occasionally to ensure the liquid is gently bubbling. Cook until the meat is tender and can be easily pulled apart with a fork, which indicates it has absorbed the flavors and is ready.
6. Taste the braising liquid and adjust the seasoning with more salt if necessary. The flavors should be balanced, with the cumin and onion complementing the rich lamb. Serve the Thai Slow Braised Shoulder with rice, bread, or salad, inviting everyone to share in this comforting dish.