Name: Spiced Lamb Shoulder with Harissa Yogurt Dip and Braised Veggies
Ingredients: 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; 1/2 cup plain yogurt; 2 tbsp harissa paste rehydrated with 1 tbsp lemon juice and 1 tbsp olive oil; Salt, to taste

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

Scale

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

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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!