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