I came up this recipe on my own on a whim. When you didn’t have anymore decent emergency protein handy, gotta improvise a bit. Feel free to adjust the seasonings accordingly. I didn’t really measure them exactly, just whatever spices combo that came in my mind when preparing the marinate. Of course, feel free to use any kind of protein of your choice. 🙂

Braised Lamb Shoulder with Mixed Spices
Ingredients:
2 lbs of lamb shoulder – chopped (mine was pre-cut already)
2 Tbs peppercorn
Dash of caraway seeds
Nutmeg
Coriander powder
1 white onion – chopped
4 whole cloves
1/4-1/2 cup coconut aminos
Salt
Handful of fresh lime leaves
1 Tbsp butter

Directions:
1. Mix the seasoning (except cloves, onions, lime leaves and butter) in the bowl.
2. Using a gallon size zip lock bag, marinate the lamb shoulders for about 2 hour or overnight.

3. Heat the pan in medium heat with 1 Tbsp butter
4. Saute the chopped onions, fresh lime leaves, whole cloves until fragrant
5. Pour in the lamb shoulders – including the marinate
6. Cover and cook for about 1 hour in medium low heat or until the lamb is tender (I used pressure cooker so I cooked it under pressure for about 20 minutes, turned off the heat and let the pressure came down for about 15-20 minutes)
7. Serve!

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