Lamb shoulder with lemon and cumin

This is a quick way to cook lamb shoulder, in a pan on the stove, always faster than baking in the oven. 

Lamb shoulder with lemon and cumin

1. Make a few cuts into the bone of the shoulder to speed up cooking, season with salt, pepper and cumin grain, for 2 hours if possible.

2. In a large pan, sear lamb shoulder until both sides golden.

3. Turn to medium heat, add carrots around and stir-fry with the oil for a minute, add half a cup of water and cover with lid, cook for 5 minutes each side of lamb.

4. Add juice of half a lemon and some sour cream to make a tart sauce, stir in handful of coriander just before serving.