Nutrition Facts
4 servings
4
Slow-cooked spiced lamb shoulder recipe
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Discover this recipe for slow-cooked lamb shoulder. Foolproof and delicious! Easy to prepare, this very flavorful recipe, thanks to the spices and chili, will delight your taste buds. Serve with potatoes or rice for a special meal, especially for Easter.
Ingredients
1 Lamb shoulder
4 Shallot
2 cloves Garlic
1 Lime
10 Dried pepper
1 Ginger
1 pinch Cinnamon
1 pinch Nutmeg
1 Saffron
1 Dried chervil
½ Coriander
20 Water
Salt
Pepper
Directions
1
Peel and blend the shallots and garlic cloves with powdered ginger.
2
In your pot, sauté the lamb shoulder on both sides in well-heated olive oil to lightly brown it. Remove the shoulder and set it aside.
3
Put a drizzle of olive oil back in the pot and sauté the mixture of shallots, garlic, and ginger. As soon as the mixture becomes fragrant, add the lamb shoulder, followed by the spices (saffron, nutmeg, cinnamon) and the herbs (chervil and chopped coriander). Pour in the water and lime juice, then season generously with salt and pepper.
4
Cover your pot and let it simmer on low heat for 4 hours. Halfway through cooking, turn the shoulder of lamb.
5
To finish, take the shoulder out of the pot and place it in a nice baking dish, add the spiced juice and serve everything with couscous or small new potatoes. I had made "spiced couscous" and everyone enjoyed it!
Ingredients
Ingredients
1 Lamb shoulder
4 Shallot
2 cloves Garlic
1 Lime
10 Dried pepper
1 Ginger
1 pinch Cinnamon
1 pinch Nutmeg
1 Saffron
1 Dried chervil
½ Coriander
20 Water
Salt
Pepper
Directions
Directions
1
Peel and blend the shallots and garlic cloves with powdered ginger.
2
In your pot, sauté the lamb shoulder on both sides in well-heated olive oil to lightly brown it. Remove the shoulder and set it aside.
3
Put a drizzle of olive oil back in the pot and sauté the mixture of shallots, garlic, and ginger. As soon as the mixture becomes fragrant, add the lamb shoulder, followed by the spices (saffron, nutmeg, cinnamon) and the herbs (chervil and chopped coriander). Pour in the water and lime juice, then season generously with salt and pepper.
4
Cover your pot and let it simmer on low heat for 4 hours. Halfway through cooking, turn the shoulder of lamb.
5
To finish, take the shoulder out of the pot and place it in a nice baking dish, add the spiced juice and serve everything with couscous or small new potatoes. I had made "spiced couscous" and everyone enjoyed it!
Notes
-
Didier
Given the number of guests (2), I made this recipe with a leg of lamb cooked in a Dutch oven over a duration of 2 hours. I thickened the sauce with cornstarch to give it creaminess. A delight. -
CEC
Very flavorful: also works with a boneless leg of lamb! You don't have to use all the spices and herbs listed for it to be very aromatic; for our part, we "forgot" saffron, chervil... -
karine_c63
A delight, tender and flavorful meat. For the sauce, I didn't have shallots, so I used red onions and garlic. I paired it with black beans and rice. I didn't add any chili or coriander; the sauce was amazing... a great success. -
Nounours 91210
Excellent! Perfect with plain rice on the side. Small NOTE: I used much more cinnamon: 3 tablespoons; and I doubled the amount of water to have enough sauce to put on the rice. -
Clo
Excellent, but I cooked it in a pot for 2 hours... very tender.
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EN