Braised lamb shoulder

 

Braised lamb shoulder, before baking

Braised lamb shoulder

 

Another easy way to slow cook tougher cuts, seasoned with of Ras El Hanout, a spice I am learning to use. Similar to curry, but with a sharper 'kick'.

1. Season lamb with salt, pepper, and Ras El Hanout (or curry powder) for a day.

2. Cut some root vegetables, green apple into cubes, and cherry tomato into halves , place in baking dish, season with soy sauce, brown sugar, Ras El Hanout and rice wine.

3. Place lamb on top of vegetables, bake at 200˚C for 10 minutes, turn lamb over, bake for another 10 minutes. Lower temperature to 130˚, bake until tender, around 2 hours, turn lamb over every half hour.