Moroccan · intermediate
Moroccan Cumin Spiced Lamb Shoulder With Sweet Turnips
Tender chunks of lamb shoulder slow-braised with sweet white turnips, garlic, and ground cumin in a deeply savory broth.
- PREP TIME
- 20 min
- COOK TIME
- 50 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Season lamb cubes generously with salt, black pepper, and ground turmeric.
- 02
Heat olive oil in a heavy Dutch oven over medium-high heat. Sear lamb cubes in a single layer for 5 to 6 minutes until browned on all sides, working in batches if necessary, then set aside.
- 03
Lower heat to medium, add chopped onion and minced garlic, and cook for 4 minutes until softened.
- 04
Stir in ground cumin and cook for 1 minute until fragrant.
- 05
Return browned lamb to the pot and pour in beef stock, using a wooden spoon to deglaze the bottom of the pot.
- 06
Bring liquid to a boil, then cover, reduce heat to low, and simmer for 30 minutes.
- 07
Add quartered turnips to the pot, cover again, and simmer for an additional 20 minutes until lamb and turnips are fork-tender.
A LITTLE KITCHEN KNOW-HOW
Braising
Searing protein at high heat and then cooking it slowly covered in liquid at a gentle simmer to tenderize tough cuts.
Notes from the kitchen
- Cut turnips into uniform quarters so they cook at the exact same rate.
- Checking meat with a fork ensures tender results; it should yield with minimal resistance.
- Original home-cooking adaptation inspired by Moroccan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
