Dashi and Pomegranate Braised Lamb Shoulder
A Japanese-Indian original, lamb shoulder slow-braised in a liquid built from dashi stock, pomegranate molasses, and garam masala so the clean umami depth of the Japanese broth and the sweet-sour intensity of the Indian-Persian spice tradition are structurally inseparable.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 550g lamb shoulder dry, season with 0.75 tsp salt and 0.25 tsp pepper. Smash 2 garlic cloves, slice 12g ginger. Whisk 300ml dashi stock, 2 tbsp pomegranate molasses, 1 tbsp soy sauce, 0.75 tsp garam masala, 0.5 tsp cumin, 0.5 tsp coriander, 0.125 tsp cinnamon, garlic, ginger, and 1.5 tsp palm sugar in a bowl until combined.
Sear
Heat 1 tbsp oil in a medium ovenproof casserole over high heat. Sear lamb 3–4 minutes per side until deeply browned. Remove and set aside. Preheat oven to 160°C if not already done.
Braise
Pour braise liquid into the casserole. Return lamb fat-side up—liquid should reach halfway up the meat. Bring to a simmer, cover tightly, braise in oven 1 hour 45 minutes to 2 hours until meat falls from bone. While lamb braises, cook 200g basmati rice to packet instructions.
Skim
Remove lamb carefully from casserole. Skim fat from braising liquid. Simmer uncovered over medium-high heat 6–8 minutes until glossy and reduced. Stir 0.125 tsp saffron steeped in 1 tbsp boiling water through cooked rice; season with 0.25 tsp salt.
Finish
Mix 100g Greek yoghurt, 8g chopped mint, 0.5 tbsp lemon juice, pinch of salt. Shred lamb, discard bones and excess fat. Return shredded lamb to sauce, stir to coat.
Plate
Mound saffron rice on plates, top with braised lamb and sauce. Scatter 1.5 tbsp pomegranate seeds and 8g coriander over. Serve mint yoghurt alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.