West African 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. Rub the seasoning into the meat, ensuring it is evenly coated. Sprinkle 1 tsp of cumin over the lamb, massaging it into the surface to infuse the flavors.
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 shimmers, add the lamb shoulder, searing each side until it develops a deep brown crust. This should take about 5 minutes per side, and it's essential for building flavor.
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, absorbing the flavors left in the pot.
4. Return the lamb shoulder to the pot, nestling it among the onions. Pour in 500 ml of water, ensuring the liquid comes up about halfway up the sides of the meat. This will create a moist environment for slow braising.
5. Cover the pot with a tight-fitting lid and reduce the heat to low. Allow the lamb to braise gently, checking occasionally to ensure the liquid is simmering gently. The lamb is done when it is tender enough to pull apart with a fork and the onions have melted into a rich sauce.
6. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. Serve the slow-braised lamb shoulder with rice, bread, or a fresh salad, inviting everyone to share in this comforting dish.