Prepare to be mesmerized by the luxurious tenderness of Twelve-Hour Spiced Lamb Shoulder, a culinary masterpiece that marries succulent boneless lamb shoulder with a medley of aromatic spices and saffron-infused pilaf.
Ingredients:
For the Lamb Shoulder:
- 3-4 pounds boneless lamb shoulder
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
For the Spice Rub:
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt, to taste
For the Saffron Pilaf:
- 2 cups basmati rice, soaked and drained
- 4 cups chicken or vegetable broth
- 1/4 teaspoon saffron threads, soaked in warm water
- 1/2 cup slivered almonds, toasted
- Fresh cilantro or parsley, chopped (for garnish)
Instructions:
Preheat and Prepare:
Preheat your oven to 275°F (135°C). This low and slow cooking temperature ensures the lamb becomes beautifully tender.
Season the Lamb:
Pat dry the boneless lamb shoulder with paper towels. Season it generously with salt and freshly ground black pepper.
Create the Spice Rub:
In a small bowl, combine paprika, ground cumin, ground coriander, ground cinnamon, ground nutmeg, cayenne pepper, and salt. Mix well to create the spice rub.
Apply the Spice Rub:
Rub the spice mixture all over the lamb shoulder, coating it evenly. This will infuse the lamb with a rich blend of flavors.
Sear the Lamb:
In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Sear the lamb on all sides until it’s beautifully golden brown. This step adds depth to the final flavors.
Slow-Cooking Time:
Cover the skillet or Dutch oven and transfer it to the preheated oven. Allow the lamb to slow-cook for approximately 4 hours at medium heat or until it’s fork-tender and can be easily pulled apart.
Prepare the Saffron Pilaf:
In a separate pot, bring the chicken or vegetable broth to a gentle simmer. Add saffron threads soaked in warm water to infuse a lovely golden color and delicate flavor.
Cook the Pilaf:
Add the soaked and drained basmati rice to the saffron-infused broth. Cover and cook the rice according to the package instructions until it’s fluffy and cooked to perfection.
Assemble the Dish:
Once the lamb is fully cooked, remove it from the oven. Allow it to rest for a few minutes before slicing or pulling it apart.
Serve with Saffron Pilaf:
Serve the tender spiced lamb shoulder slices over a bed of saffron pilaf. Garnish with toasted slivered almonds and freshly chopped cilantro or parsley for a touch of brightness.
This dish is an invitation to appreciate the art of slow cooking and the vibrant flavors that emerge from patience and passion in the kitchen.
