Juicy lamb shoulder, rubbed with garam masala & slow-cooked to perfection with braised veggies. Served with basmati rice & a spicy harissa yogurt dip.
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
- 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!