Braised lamb shoulder

Braised lamb shoulder
  • 1.5-2kg lamb shoulder  
  • 1/2 cup brown sugar
  • 2 tbsp sweet paprika  
  • 1tbsp cumin
  • 1 tbsp salt
  • 1/2 tbsp white pepper
  • 2 medium sized red onions peeled and roughly chopped
  • 2 medium carrots peeled and roughly chopped
  • 4 garlic cloves chopped in half
  • 1lt while peeled tomatoes and the liquid
  1. Preheat oven to 180 degrees
  2. Place lamb shoulder in an oven proof dish
  3. Combine brown sugar, cumin, paprika, salt and pepper In a mixing bowl and mix well
  4. Rub the pork with the mixture making sure it’s evenly rubbed over the whole shoulder
  5. Allow pork to sit for 20mins
  6. Heat some olive oil in a pan on med-high heat
  7. Add garlic, onions, carrots brown until golden in colour, then add a pint of Blue Moon Belgian White
  8. Let simmer for 1 minute and then add tomatoes and simmer for 4 minutes
  9. Pour pan mixture over lamb
  10. Cover and place in oven for 3-4 hrs
  11. Checking every hour until meat is extremely tender and pulling away from the bone use the sauce from the pan to glaze over the lamb
  12. Serve with roasted potatoes, salsa Fresca, lime and coriander