Slow Braised Lamb Shoulder
Ingredients
- 2 kg lamb shoulder
- 2 tsp black pepper powder
- 2 tsp white pepper powder
- 2 tsp cinnamon powder
- 3 tsp 7-spice powder
- 2 tsp turmeric powder
- 2 tbsp orange zest
- 3 tbsp olive oil
- 2 large onions, quartered
- 2 carrots, cut into large chunks
- 2 celery stalks, cut into large chunks
- 1 orange, cut into slices
- 2 garlic bulbs
- 6 fresh thyme sprigs, finely chopped
- 3 bay leaves
- 4 cups hot water/chicken stock
- 2 tsp salt
Instructions
- Pat dry the lamb and season with salt. In a small bowl, combine the black pepper powder, white pepper powder, cinnamon powder, 7-spice powder, turmeric powder, orange zest and olive oil to make a smooth marinade paste, and generously rub it all over the lamb. Allow to rest for minimum 30 minutes.
- Preheat the oven to 180 °C.
- In a large cast iron pot, add a couple tablespoons of vegetable oil. Heat on medium fire and brown the lamb on all sides.
- Remove the lamb and reserve on the side. In a large pot, add onions, carrots, celery, garlic bulbs, orange slices, thyme sprigs and bay leaves. Add the lamb and cover with chicken stock and water, and season with salt.
- On the stove top, bring the liquid to a boil. Cover the pot with the lid and place in the oven pan, and braise for 4 hours.
- Serve with Arabic Spiced Rice.