Tender Lamb Dish (Print Version)
# Ingredients:
→ Meat
01 -
2.5 kg of lamb shoulder, chopped into pieces
→ Vegetables
02 -
1 head of garlic, separated into cloves and peeled
03 -
4 fresh tomatoes, pureed
04 -
4 medium potatoes, cut into quarters after peeling
05 -
2 medium onions, peeled and cut into large chunks
→ Oils & Seasonings
06 -
1 teaspoon each of ground cumin and ground cinnamon
07 -
240 ml of extra virgin olive oil
08 -
7.5 grams of freshly cracked black pepper
09 -
37.5 grams of coarse salt
# Instructions:
01 -
Put chunks of lamb shoulder in a roasting pan with the potato quarters, garlic cloves, and onion chunks.
02 -
Drizzle olive oil on everything and toss salt, pepper, cinnamon, and cumin over the top. Stir around so all the pieces catch the seasoning evenly.
03 -
Pour the pureed tomatoes over the vegetables and lamb. Give it another quick mix, making sure the tomato spreads evenly.
04 -
Soak some parchment paper in water, squeeze it, and place it over the dish. Cover it snugly with foil, making sure to trap steam inside.
05 -
Bake for 4 hours at 180°C in a fan oven. The lamb should be super soft and fall apart easily when it's done.
06 -
Take the dish out of the oven and let it sit for 10 minutes. Serve warm with bread on the side.
# Notes:
01 -
Slow cooking makes the lamb melt-in-your-mouth soft. Check midway to ensure there's enough juice in the dish.