Slow Cooked Cumin Spiced Lamb
Slow cooked meat... quite possibly the best thing about winter. This recipe is no exception to the rule. Slow cook the lamb shoulder all day in the oven and reap the rewards when you get home in the evening. Does life get any better?!
This recipe was inspired and adapted from Pete Evan's 'One Pot Favourites' cook book. Highly recommend!
5 generous serves with all important left overs ;)
500ml GOOD BONES™ Organic Beef Bone Broth
2 tbsp coconut oil
2 garlic cloves
1 680g jar of tomato passata
2kg Grass fed lamb shoulder
1 & 1/2 tbsp Cumin
Salt & pepper
Preheat the oven to 90°C.
Heat the oil in a a pan or casserole dish (that you can transfer straight to the oven) over a med-high heat. Add the onion and sauté until soft and starting to colour. Add the garlic and carrot and sauté until soft. Pour in the broth and the tomatoes and bring to a simmer, season with salt and pepper.
Score the fat on the lamb with a sharp knife. Rub the cumin, salt and peeper into the fat.
Place the lamb, fat side up, in the dish and press down to submerge in the liquid.
Cover the dish with a tight fitting lid - or tightly seal with baking paper and then two layers of foil so no steam can escape. Transfer to the oven to braise for 10-12 hours. The lamb is ready when the meat falls away from the bone. If there is any resistance, cook longer. We cooked it for 15+ hours!
We served it with roasted pumpkin and a tangy and bitter salad to cut through the yummy fattiness of the shoulder. The salad comprised of rocket and grated raw beetroot dressed with avocado oil and lemon juice. Feel free to experiment :)