Braised Cumin Lamb
This is a dish about intensity. You are balancing the bold, earthy punch of toasted cumin with the richness of lamb shoulder, creating a dark, clinging glaze that demands plenty of steamed rice.
Commit to the sear.
Do not crowd your pan when browning the lamb, or it will steam instead of crusting. Patience at the beginning ensures the deep color that defines this dish.
- Heavy-bottomed Dutch oven
- Cast iron skillet
- Tongs
- Splatter screen
What goes in.
- 2 lblamb shoulder, cut into 1-inch cubes
- 3 tbspwhole cumin seeds
- 2 tbspneutral oil, such as grapeseed
- 1 largeyellow onion, finely diced
- 4 clovesgarlic, smashed and minced
- 1 cuplamb or beef stock
- 2 tbspsoy sauce
- 1 tspdried chili flakes
- 1 tbspfresh ginger, grated
Dry-toasting the cumin
Toast the whole seeds in a dry skillet over medium heat until they jump and release a nutty aroma. Immediately crush them coarsely with a mortar and pestle to release the essential oils before they hit the fat.
The method.
Sear the meat
Heat half the oil in the Dutch oven over high heat. Add lamb in batches, browning each side until deep mahogany. Remove and set aside.
Aromatics
Reduce heat to medium. Add remaining oil and onions. Cook until the onions soften and take on a golden hue, about 8 minutes. Add garlic and ginger, stirring for one minute.
Build the base
Add the toasted, crushed cumin and chili flakes to the onions. Stir for 30 seconds to wake them up, then return the lamb to the pot.
Braise
Pour in the stock and soy sauce. Scrape the bottom of the pot to release the browned bits. Cover and reduce heat to low, simmering until the lamb yields easily to a fork, about 90 minutes.
Reduce
Remove the lid during the final 15 minutes of cooking to allow the liquid to thicken into a heavy, dark coating for the meat.
Other turns to take.
Sichuan Style
Add 1 teaspoon of toasted, ground Sichuan peppercorns during the final simmering stage for a numbing finish.
Root Vegetable Addition
Toss in chunks of daikon radish when you add the stock to absorb the lamb juices during the braise.
When it doesn't go to plan.
Trim excess surface fat from the lamb before cubing to prevent the sauce from becoming overly greasy.
If the sauce is too thin at the end, strain the solids and boil the liquid hard for 3 minutes before returning the meat to the pot.
Rest the dish for 10 minutes off the heat before serving to allow the spices to settle into the meat.
The ones that keep coming up.
Can I use ground cumin instead of whole seeds?
You can, but the aroma will be significantly muted. If you must, bloom the ground cumin in the oil for only 15 seconds to avoid burning it.
What is the best cut of lamb to use?
Shoulder is essential here. The connective tissue breaks down during the long braise, providing the body for the sauce.
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