Thai Slow Braised Shoulder

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 step infuses the lamb with essential flavors that will deepen during cooking.
2. Peel and thinly slice the 2 onions. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of oil over medium-high heat. Once the oil is shimmering, add the lamb shoulder, searing each side for about 3-4 minutes until a deep, golden-brown crust forms. This browning process enhances the flavor and creates a rich base for the braise.
3. Remove the lamb from the pot and set it aside. Add the sliced onions to the same pot, reducing the heat to medium. Sauté the onions, stirring occasionally, until they become soft and translucent, absorbing the browned bits from the bottom of the pot. This should take about 5-7 minutes, and the onions should have a sweet aroma.
4. Return the browned lamb shoulder to the pot, nestling it among the onions. Pour in 500 ml of water, ensuring the liquid comes halfway up the sides of the meat. Bring the mixture to a gentle simmer over medium heat, then reduce to low and cover the pot with a tight-fitting lid.
5. Allow the lamb to braise slowly for 2 to 3 hours, checking occasionally to ensure the liquid is gently bubbling. The lamb is done when it is tender enough to be easily pulled apart with a fork and the liquid has reduced to a rich, flavorful sauce.
6. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if needed. The flavors should be balanced, with the cumin providing a warm undertone to the savory lamb.
7. Serve the Thai Slow Braised Shoulder hot, accompanied by steamed rice, crusty bread, or a fresh salad. The dish is meant to be shared, embodying the communal spirit of Thai home cooking.