Al-Ahram Weekly Online 21 - 27 February 2002 Issue No.574
Published in Cairo by AL-AHRAM established in 1875		Current issue | Previous issue | Site map

Roasted lamb shoulder

By Moushira Abdel-Malek

Ingredients:

1 lamb shoulder (1 1/2-2kgs)
1 large onion (thinly sliced)
1tbsp crushed garlic
1 medium carrot (diced)
1 small stalk celery (chopped)
1/2 cup vinegar
3tbsp corn oil
salt + pepper + 4 cardamom pods + allspice + grated nutmeg

Method:

Wipe lamb shoulder with a clean, damp cloth. Sprinkle black pepper all over it. Heat a non-stick cooking pan wide enough to accommodate the shoulder and lightly brown it on all sides. Remove from heat and add the oil. Add the onion slices and stir to golden brown. Add the garlic and stir. Add the carrot, celery and season. Bring back the lamb shoulder over in the pan, then add the vinegar. Cover and simmer over medium heat for 20mn. Add boiling water if necessary and bring to the boil. Remove to an oven-proof baking dish. Cover and cook in a preheated oven of 200 degrees C, occasionally checking and turning shoulder to other side until meat is tender. Add small quantities of boiling water if needed. Remove cover only 10mn before removing from oven to brown top. Slice and serve with mashed potatoes.

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