Mediterranean Braised Lamb Shoulder
This hearty dish is a true taste of the Mediterranean, and it’s surprisingly simple to make!
Ingredients · Servings 4
- 1 lamb shoulder
- 1 large onion
- 2 celery sticks
- 2 carrots
- 2/5 cup balsamic vinegar
- 10 cloves garlic
- 2 tablespoons cumin
- 2 tablespoons coriander seeds
- 2 tablespoons toasted fennel seeds
- 2 sticks cinnamon
- 2 cloves
- 2 small cans peeled tomatoes
- chilli to taste
- oil
Method · 2 h 50 min
- Debone the lamb shoulder and remove most of the fat.
- Cut into 2cm by 2cm (1 x 1 inch) pieces.
- Sear the meat in a hot fry pan and set aside.
- In a large saucepan, cook the onion, celery and carrot, then add the meat and stir.
- Add the vinegar and stir.
- Add the spices and garlic and stir.
- Season with salt, pepper and chilli and stir.
- Pass the tomatoes through a mouli, then add them to the pot and stir.
- Cook, partly covered with a lid, until the lamb is soft and tender.
- This usually takes between 2.5 to 3 hours.
- If the lamb begins to dry out, add a little bit of water as required.
- Serve hot, with cous cous or fregola.
The aromatic spices and garlic create a medley of flavors that will fill your kitchen with the most tempting scents. After a patient wait of 2.5 to 3 hours, the lamb becomes melt-in-your-mouth tender, ready to be enjoyed with your favorite couscous or fregola.
Enjoy!