Chashu-inspired Slow-cooked Lamb with Fragrant Spices

Ingredients

In this adaptation, we substitute the traditional pork used in Chashu with lamb, a meat commonly enjoyed in Western Saharan cuisine. The spices are also adjusted to reflect the flavor profiles of the region, incorporating Saharan spices such as cumin, coriander, and paprika. The cooking technique remains similar, slow-cooking the lamb to achieve a tender texture. We alse have the original recipe for Chashu, so you can check it out.

• 2 pounds (900g) boneless lamb shoulder 2 pounds (900g) boneless lamb shoulder
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons ground cumin 2 tablespoons ground cumin
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger 1 tablespoon grated fresh ginger
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 40g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, combine the ground cumin, ground coriander, paprika, ground cinnamon, minced garlic, grated ginger, honey, soy sauce, lemon juice, salt, and pepper.
3. 3.
   Rub the lamb shoulder with the spice mixture, ensuring it is evenly coated.
4. 4.
   Heat olive oil in a large oven-safe pot over medium-high heat. Sear the lamb on all sides until browned.
5. 5.
   Cover the pot and transfer it to the preheated oven. Slow-cook the lamb for 3-4 hours, or until it is tender and easily pulls apart.
6. 6.
   Once cooked, remove the lamb from the pot and let it rest for a few minutes. Then, shred the meat using two forks.
7. 7.
   Serve the shredded lamb with the cooking juices and garnish with fresh cilantro.

Treat your ingredients with care...

• Lamb shoulder — Slow-cooking the lamb shoulder ensures a tender and flavorful result. If lamb shoulder is not available, you can use lamb leg or lamb shanks as alternatives.

Tips & Tricks

• For an extra layer of flavor, marinate the lamb shoulder overnight in the spice mixture before cooking.
• If you prefer a spicier dish, add a pinch of cayenne pepper to the spice mixture.
• Serve the Saharan Spiced Lamb with couscous or flatbread to soak up the delicious sauce.
• Leftovers can be used in sandwiches or wraps for a flavorful lunch option.
• Adjust the cooking time based on the size and thickness of the lamb shoulder to ensure it reaches the desired tenderness.

Serving advice

Serve the Saharan Spiced Lamb as a main dish accompanied by couscous or flatbread. Add a side of roasted vegetables or a fresh salad to complete the meal.

Presentation advice

Arrange the shredded lamb on a platter, drizzle with the cooking juices, and garnish with fresh cilantro leaves for an appealing presentation.