Braised Mechoui Lamb Shoulder
A traditional Moroccan dish, slow-cooked lamb shoulder with tender meat and rich flavors.
Ingredients
- ●2 pounds Lamb Shoulder
- ●2 tablespoons Olive Oil
- ●1 large Onion
- ●3 cloves Garlic
- ●1 tablespoon Ginger
- ●2 teaspoons Cumin
- ●1 teaspoon Coriander
- ●1/2 teaspoon Cinnamon
- ●1 teaspoon Salt
- ●1/2 teaspoon Black Pepper
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the lamb shoulder with salt, black pepper, cumin, coriander, and cinnamon.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the lamb shoulder until browned on all sides, about 2-3 minutes per side.
- 4
Remove the lamb from the pot and set aside.
- 5
Add the onion to the pot and cook until softened, about 5 minutes.
- 6
Add the garlic and ginger to the pot and cook for 1 minute.
- 7
Add the browned lamb shoulder back to the pot, cover with a lid, and transfer to the preheated oven.
- 8
Braise the lamb for 2 1/2 to 3 hours, or until the meat is tender and falls apart easily.
- 9
Remove the lamb from the pot and let it rest for 10 minutes before slicing and serving.