Recipe by Mark Bittman and Sam Sifton
The flavors of North Africa and the Middle East are utilized for this lamb shoulder. Braising the meat in red wine yields a tender cut of meat without a lot of work.
YIELD At least 8 servings
TIME 3 hours, largely unattended
1 lamb shoulder, boned, about 4 pounds. (I know people who have used leg of lamb but the shoulder has more fat therefore is more tender and flavorful)
Kosher salt and pepper to taste
1 large onion, peeled and sliced
1 tablespoon minced garlic
1 tablespoon minced ginger, or 1 teaspoon dried
1 cinnamon stick
1 tablespoon ground cumin ( I roast mine)
2 tablespoons ground coriander
10 allspice berries or a pinch of ground allspice
½ to ¾ bottle not-too-soft red wine
¾ cup dried prunes
¾ cup dried apricots
Chopped parsley or cilantro for garnish
Season the meat with salt and pepper and put it in a pot that will fit it snugly and can later be covered.
Add the spices and a 1/2 bottle of wine.
Bring to a boil, lower the heat to a slow bubble, and cover. Cook about an hour, then add onion, garlic, ginger and dried fruit, and check to make sure the liquid isn’t evaporating too quickly; turn and continue to cook. Add the remaining red wine if the mixture looks dry, but essentially cook this without fuss.
When the meat is very tender — after about 2 1/2 hours — uncover. Check and adjust the seasoning as necessary, and at this point it’s optional whether you remove the cinnamon stick and allspice berries and puree half of the sauce to get it thicker.
garnish and serve.