Dinner
Dashi and Pomegranate Braised Lamb Shoulder
A Japanese-Indian original, lamb shoulder slow-braised in a liquid built from dashi stock, pomegranate molasses, and garam masala so the clean umami depth of the Japanese broth and the sweet-sour intensity of the Indian-Persian spice tradition are structurally inseparable.
$13
20 minsPrep
2 hrs 30 minsCook
170 minsTotal
EasyLevel
Nutrition per serving
685Calories
38gProtein
32gFat
62gCarbs
8gSugar
2gFiber
780mgSodium
105mgChol
0gSat Fat
Goes well with
Côtes du Rhône Red Wine
local
Japanese Green Tea (Sencha)
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Pat 1.1kg lamb shoulder dry, season with 1 tsp salt and 0.5 tsp pepper. Smash 4 garlic cloves, slice 25g ginger. Whisk 600ml dashi stock, 4 tbsp pomegranate molasses, 2 tbsp soy sauce, 1.5 tsp garam masala, 1 tsp cumin, 1 tsp coriander, 0.25 tsp cinnamon, garlic, ginger, 1 tbsp palm sugar in a bowl until combined.
2
Sear
Heat 2 tbsp oil in a large ovenproof casserole over high heat. Sear lamb 3–4 minutes per side until deeply browned all over. Remove and set aside. Preheat oven to 160°C if not already done.
3
Braise
Pour braise liquid into the casserole. Return lamb fat-side up—liquid should reach halfway up the meat. Bring to a simmer, cover tightly, braise in oven 2 hours 15 minutes to 2 hours 30 minutes until meat falls from bone. While lamb braises, cook 400g basmati rice to packet instructions.
4
Skim
Remove lamb carefully from casserole. Skim fat from braising liquid. Simmer uncovered over medium-high heat 8–10 minutes until glossy and reduced. Stir 0.25 tsp saffron steeped in 2 tbsp boiling water through cooked rice; season with 0.5 tsp salt.
5
Finish
Mix 200g Greek yoghurt, 15g chopped mint, 1 tbsp lemon juice, pinch of salt. Shred lamb, discard bones and excess fat. Return shredded lamb to sauce, stir to coat.
6
Plate
Mound saffron rice on plates, top with braised lamb and sauce. Scatter 3 tbsp pomegranate seeds and 15g coriander over. Serve mint yoghurt alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.6kg0.6kg bone-in lamb shoulder
- 1 tbsp1 tbsp neutral oil
- 3/4 tsp3/4 tsp fine sea salt
- 1/4 tsp1/4 tsp black pepper
- 300ml300ml dashi stock
- 2 tbsp2 tbsp pomegranate molasses
- 1 tbsp1 tbsp soy sauce
- 3/4 tsp3/4 tsp garam masala
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp ground coriander
- 1/4 tsp1/4 tsp ground cinnamon
- 2 cloves2 cloves garlic
- 13g13g fresh ginger
- 1/2 tbsp1/2 tbsp palm sugar
- 200g200g basmati rice
- 1/4 tsp1/4 tsp saffron
- 100g100g full-fat Greek yoghurt
- 7.5g7.5g fresh mint
- 1/2 tbsp1/2 tbsp lemon juice
- 1 1/2 tbsp1 1/2 tbsp pomegranate seeds
- 7.5g7.5g fresh coriander
