Ariso Recipes
Spicy Braised Lamb Shoulder
Last update date: February 24, 2012
Savor the bold and spicy flavors of Spicy Braised Lamb Shoulder. Marinated in a fiery blend of spices, yogurt, and vinegar, the lamb is slow-cooked to tender perfection. Roasted until crispy and served with a luscious sauce, this dish is an exquisite culinary adventure.
10 minutes.
Indian
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Ingredients
9
How To Cook?
1
Using a sharp knife, make small incisions at approximately 5cm intervals on the lamb shoulders. in a bowl, mix together red chilli powder, ginger garlic paste, white vinegar, greek yogurt, fried onions, black cumin seeds, fresh coriander leaves, dried rose petals, and salt. massage this spice mixture onto the lamb shoulders, ensuring the spices penetrate into the incisions. set aside for 15 minutes.
2
Preheat the oven to 180 degrees c. arrange sliced potatoes and onions in a deep oiled baking tray. place the lamb shoulders on top of the potato and onion slices, and add bay leaves, cinnamon sticks, and green cardamom pods. pour water around the shoulders and cover the tray with foil. braise in the preheated oven for 2 1/2 hours until the meat is tender and easily falls off the bone. remove the shoulders from the liquid and place them on a cooling rack. strain the liquid through a fine sieve and reserve for making the sauce.
3
Roast the lamb shoulders on a barbecue or under a hot grill, basting frequently with melted butter, until they become crisp and well-browned. finish with a drizzle of lemon juice, any leftover melted butter, and sprinkle with chaat masala.
4
For the sauce, bring the reserved cooking liquid to a boil in a small pan. simmer until it reduces to a coating consistency. adjust the seasoning and gradually stir in the heavy cream, garam masala, and fresh coriander. pour the sauce over the lamb shoulders and serve with naan bread.
5
Make sure to drain all the liquid from the lamb shoulders before roasting them to achieve a crispy finish.
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