Braised Lamb Shoulder with Saffron & Cumin
Prep time: 3hrs | Serves: 4-6
Ingredients:
• 1.5kg lamb shoulder, bone-in, trimmed of excess fat
• 15g fine sea salt (plus extra to taste)
• 3g freshly ground black pepper
• 10g ground cumin
• 4g ground coriander
• 0.3g saffron strands (a generous pinch)
• 30ml boiling water (to bloom saffron)
• 30ml olive oil
• 2 medium onions, thinly sliced (about 300g)
• 4 garlic cloves, finely sliced
• 2g ground turmeric
• 10g tomato paste
• 400g chopped tinned tomatoes
• 500ml lamb or chicken stock
• 2 bay leaves
• 1 cinnamon stick (about 5cm)
• 1 lemon (zest and 15ml juice)
• 15g honey
• 10g fresh coriander, roughly chopped (for serving)
• 10g fresh mint, roughly chopped (for serving)
Method:
1. In a small bowl, stir saffron into 30ml boiling water and set aside to bloom. Pat lamb shoulder dry with paper towel. Rub all over with 10g salt, pepper, cumin and coriander until evenly coated. Let sit at room temperature for 20–30 minutes while you prepare the remaining ingredients.
2. Heat olive oil in a large, heavy-based pot or Dutch oven over medium-high heat. Sear lamb shoulder 4–5 minutes per side until deeply browned all over. Transfer lamb to a plate. Reduce heat to medium, add onions with a pinch of salt and cook 8–10 minutes, stirring, until soft and lightly golden. Add garlic and turmeric; cook 1 minute until fragrant.
3. Stir in tomato paste and cook 1–2 minutes, then add chopped tomatoes, stock, bay leaves, cinnamon stick, bloomed saffron (with its liquid), lemon zest, honey and remaining 5g salt. Bring to a gentle simmer, then return lamb to the pot, nestling it into the liquid. The lamb should be mostly submerged; if needed, top up with a little extra stock or water.
4. Cover with a tight-fitting lid, reduce heat to low and simmer gently for 2–2¼ hours, turning the lamb once or twice, until the meat is very tender and almost falling off the bone. If the liquid is bubbling vigorously, lower the heat further; you want a quiet, steady simmer.
5. Remove lid and increase heat slightly. Simmer uncovered 10–15 minutes to reduce and thicken the sauce, spooning it over the lamb as it cooks. Stir in lemon juice and adjust seasoning with more salt and pepper if needed. Transfer lamb to a warm serving dish, spoon the saffron-cumin sauce over the top and scatter with coriander and mint. Serve hot with rice, couscous or flatbread.
Storage:
Cool completely, then refrigerate lamb and sauce together in an airtight container for up to 3 days. Reheat gently in a covered pot over low heat with a splash of water or stock, turning the meat and spooning over the sauce, until piping hot all the way through.
