About The Recipe:
Looking for a showstopping main dish that will impress your dinner guests? Look no further than this Spiced Lamb Shoulder with Harissa Yogurt Dip and Braised Veggies! This recipe is packed with flavor, thanks to a dry rub made with fragrant garam masala, dried orange, and dried mango juice and a medley of warm spices like cumin, coriander, and smoked paprika. Plus, a whole head of garlic and chunks of ginger add even more depth to the dish. To source the spices – check out SOS chefs.
To braise the lamb, I start by browning it in a Dutch oven and then cooking it low and slow with plenty of veggies like celery and carrots, plus fresh rosemary. The result? Tender, fall-off-the-bone meat that’s infused with the delicious flavors of the braising liquid.
But that’s not all! We’re also serving up a tangy and spicy harissa yogurt dip on the side. I rehydrate the harissa with lemon juice and olive oil for maximum flavor. Spooned over cool and creamy yogurt, it’s the perfect contrast to the rich and savory lamb.
And don’t forget the basmati rice! I cook it in a rice cooker to make things easy, and it makes the perfect accompaniment to the lamb and veggies.
So what are you waiting for? Try this Spiced Lamb Shoulder with Harissa Yogurt Dip and Braised Veggies tonight and wow your dinner guests!
How To Make The Recipe:
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Spiced Lamb Shoulder with Harissa Yogurt Dip and Braised Veggies
Description
Juicy lamb shoulder, rubbed with garam masala & slow-cooked to perfection with braised veggies. Served with basmati rice & a spicy harissa yogurt dip.
Ingredients
For the lamb shoulder:
- 2–3 lbs lamb shoulder, bone-in
- 2 tbsp grapeseed oil, or other oil suitable for high heat
- 1 onion, chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 2–3 tbsp garam masala
- 1 1/2 teaspoon mango juice powder (optional)
- 1 1/2 teaspoon dried orange (optional)
- 4 cups chicken or vegetable broth
- Salt and pepper, to taste
- 3–4 stalks celery, chopped
- 3–4 carrots, chopped
- 2–3 sprigs rosemary
- 1 head of garlic, sliced lengthwise
- 1–2 inches of ginger, peeled and cut into large chunks
- Cooked basmati rice, for serving
For the harissa dip:
- 1/2 cup plain yogurt
- 2 tbsp harissa paste rehydrated with 1 tbsp lemon juice and 1 tbsp olive oil
- Salt, to taste
Instructions
- Preheat the oven to 325°F.
- In a small bowl, mix together the garam masala, mango juice powder, dried orange, salt, and black pepper. Rub the mixture all over the lamb shoulder.
- In a large Dutch oven or oven-safe pot with a lid, heat the grapeseed oil over medium-high heat. Add the lamb shoulder and brown it on all sides, about 10 minutes.
- Remove the lamb from the pot and set it aside. To deglaze the pot, I use a splash of apple cider of vinegar to scrape up the burnt bits left in the pan. Discard the burnt bits.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Add the ground cumin, ground coriander, smoked paprika, ground cinnamon, and ground allspice to the pot. Stir to combine and cook for 1-2 minutes until fragrant.
- Add the celery, carrots, fresh herbs, sliced garlic, and chunks of ginger to the pot. Stir to combine.
- Add the chicken or vegetable broth to the pot and stir to combine.
- Add the lamb shoulder back to the pot and spoon some of the braising liquid over the top of the lamb.
- Cover the pot with the lid and place it in the preheated oven. Braise the lamb for approximately 3 hours, until it is tender and falls off the bone. Remove lid and increase heat to 400°F. Bake for 20 minutes longer.
- While the lamb is cooking, prepare the basmati rice in a rice cooker.
- To make the harissa yogurt, spoon the rehydrated harissa paste on top of the plain yogurt. Season with salt to taste.
- Once the lamb is done cooking, remove it from the pot and let it rest for a few minutes. Use a slotted spoon to remove the braised vegetables from the pot and transfer them to a serving dish.
- Serve the lamb shoulder alongside the braised vegetables and basmati rice, and the harissa yogurt on the side. Enjoy!
I’d be thrilled to hear how you make this recipe and any variations or feedback you might have! Please follow me on my social media platforms and sign up for my email list to stay up-to-date on all my seasonal recipes.
