Palauan-style Slow-cooked Lamb

Ingredients

In this Palauan adaptation, we substitute the traditional Croatian cooking method of "ispod peke" (under the bell) with slow-cooking techniques commonly used in Palauan cuisine. The spices and flavors are also adjusted to reflect the unique taste profile of Palauan dishes. We alse have the original recipe for Janjetina ispod peke, so you can check it out.

• 2 pounds (900g) lamb shoulder, bone-in 2 pounds (900g) lamb shoulder, bone-in
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons grated ginger 2 tablespoons grated ginger
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 30g, 15g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine soy sauce, lime juice, grated ginger, minced garlic, turmeric, paprika, cumin, coriander, salt, and black pepper. Mix well to create a marinade.
2. 2.
   Place the lamb shoulder in the marinade, ensuring it is fully coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the oven to 325°F (160°C).
4. 4.
   Heat vegetable oil in a large oven-safe pot over medium-high heat. Remove the lamb from the marinade, allowing any excess marinade to drip off, and sear the lamb on all sides until browned.
5. 5.
   Pour the coconut milk and water into the pot, covering the lamb partially. Bring the liquid to a simmer.
6. 6.
   Cover the pot with a tight-fitting lid or aluminum foil and transfer it to the preheated oven.
7. 7.
   Slow-cook the lamb for 3-4 hours, or until it is tender and easily falls off the bone.
8. 8.
   Remove the pot from the oven and let the lamb rest for a few minutes before serving.
9. 9.
   Garnish with fresh cilantro and serve with steamed rice or taro root.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamy and rich flavor.
• Lime juice — Freshly squeezed lime juice is recommended for the best taste.
• Ginger — Peel the ginger before grating to remove any tough skin.

Tips & Tricks

• For an extra kick of flavor, add a chopped chili pepper to the marinade.
• If you prefer a thicker sauce, remove the lamb from the pot after cooking and simmer the liquid on the stovetop until it reduces to your desired consistency.
• Leftovers can be used to make delicious lamb sandwiches or added to salads for a protein-packed meal.

Serving advice

Serve the Palauan-style Slow-cooked Lamb with steamed rice or taro root to soak up the flavorful sauce. Add a side of fresh vegetables or a crisp salad for a complete and satisfying meal.

Presentation advice

Arrange the tender lamb shoulder on a serving platter, garnished with fresh cilantro. Pour some of the flavorful cooking liquid over the lamb for an appetizing presentation. Serve the side dishes in separate bowls or on the side of the platter for an inviting spread.