Slow-Braised Lamb Shoulder with Cumin and Coriander

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb shoulder slowly braised with warm spices and fragrant herbs, perfect for a comforting dinner. This middle eastern-inspired lamb ready in about 210 minutes pairs lamb shoulder, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 190 min Serves 6 Middle Eastern cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 300°F. Rub 3 lbs lamb shoulder with 2 tsp ground cumin, 1 tbsp ground coriander, 1 1/2 tsp salt, and 1 tsp black pepper, ensuring even coating.
  2. Step 2: Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Add 4 minced garlic cloves and 1 large diced onion, sauté for 3 minutes until fragrant and translucent.
  3. Step 3: Brown the lamb shoulder on all sides in the pot for about 4-5 minutes per side until golden crust forms.
  4. Step 4: Pour 2 cups beef broth into the pot, bring to a simmer, then cover and transfer to the oven. Braise for 3 hours until the meat is tender and falling apart.
  5. Step 5: Remove the lamb from the oven and shred with forks. Stir in 1/4 cup chopped fresh cilantro for a fresh herbal finish before serving.

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Frequently asked questions

How long does Slow-Braised Lamb Shoulder with Cumin and Coriander take to make?

Total time is about 210 minutes (20 min prep + 190 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Braised Lamb Shoulder with Cumin and Coriander?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.

Can I substitute ingredients in Slow-Braised Lamb Shoulder with Cumin and Coriander?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Braised Lamb Shoulder with Cumin and Coriander for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Braised Lamb Shoulder with Cumin and Coriander?

Middle Eastern lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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