Ingredients with Measurements:
- 2 lbs lamb shoulder, bone-in
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 cup olive oil
- 1/2 cup water
- 2 lbs potatoes, peeled and sliced
- 1 lb carrots, peeled and sliced
- 1 large onion, sliced
Special equipment needed:
- Large clay pot or dutch oven
- Charcoal grill or oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a small bowl, mix together the salt, black pepper, cumin, coriander, paprika, garlic powder, and onion powder.
3. Rub the spice mixture all over the lamb shoulder.
4. In a large clay pot or dutch oven, add the olive oil and water.
5. Place the lamb shoulder in the pot and arrange the potatoes, carrots, and onion around it.
6. Cover the pot with a lid and place it in the oven.
7. Bake for 2 hours.
8. Remove the pot from the oven and carefully transfer the lamb shoulder to a charcoal grill or oven.
9. Grill or roast the lamb shoulder for 30 minutes, or until the skin is crispy and browned.
10. Remove the lamb shoulder from the grill or oven and let it rest for 10 minutes.
11. Meanwhile, return the pot with the vegetables to the oven and bake for another 30 minutes, or until the vegetables are tender.
12. To serve, arrange the lamb shoulder on a platter and surround it with the roasted vegetables.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours
Temperature:
Oven: 350°F
Grill or oven: 400°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 25g
Protein: 35g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef or chicken.
- Potatoes can be substituted with sweet potatoes or turnips.
- Carrots can be substituted with parsnips or beets.
Variations:
- Add chopped tomatoes and bell peppers to the pot for a more colorful and flavorful dish.
- Use different spices, such as turmeric, cinnamon, or ginger, for a different flavor profile.
- Add dried fruits, such as apricots or raisins, for a touch of sweetness.
Tips and tricks:
- Make sure to rub the spice mixture all over the lamb shoulder for maximum flavor.
- Use a large enough pot to fit the lamb shoulder and vegetables comfortably.
- Let the lamb shoulder rest before slicing to retain its juices.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Arrange the lamb shoulder on a large platter and surround it with the roasted vegetables. Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with a side of rice or couscous.
- Pair with a glass of red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Rice pilaf
- Couscous salad
- Grilled vegetables
Troubleshooting advice:
- If the lamb shoulder is not browning evenly, rotate it on the grill or oven.
- If the vegetables are not tender after 30 minutes, bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the lamb shoulder to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Särä Kebab is a traditional dish from the Central Asian country of Kyrgyzstan. It is typically made with lamb shoulder, which is slow-cooked in a clay pot and then grilled for a crispy skin. The dish is often served with roasted vegetables and is a popular meal during celebrations and special occasions.
Flavor profiles:
Särä Kebab is a savory and aromatic dish, with flavors of cumin, coriander, and paprika. The lamb shoulder is tender and juicy, while the roasted vegetables add a sweet and earthy flavor.
Serving suggestions:
Serve Särä Kebab as a main course for a special occasion or family dinner. It can also be served as part of a larger spread of Central Asian dishes.
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Region: Finnish