Slow-Braised Lamb Shoulder with Aromatic Golden Spices

Prepare to embark on a culinary journey where the robust essence of lamb meets the vibrant soul of Malaysia! This gourmet slow-braised lamb shoulder recipe is a magnificent showcase for the Rempah Warisan Bernam spice collection, transforming humble ingredients into a dish of profound depth and unforgettable flavour. We've meticulously chosen a symphony of spices – the rich foundation of Rempah Warisan Bernam Chicken Curry Powder, the earthy warmth of Rempah Warisan Bernam Coriander Powder and Rempah Warisan Bernam Cumin Powder, brightened by the golden hue and subtle notes of Rempah Warisan Bernam Turmeric Pure, and given a gentle kick with Rempah Warisan Bernam Pure Chilli Powder. Each spice contributes generously to build a complex, layered profile that slowly melds into a tender, fall-off-the-bone lamb masterpiece. This isn't just a meal; it's an experience, a celebration of authentic Malaysian taste crafted for the discerning palate.

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Slow-Braised Lamb Shoulder with Aromatic Golden Spices

Yields: 6-8 servings Prep time: 30 minutes Cook time: 3-4 hours

Ingredients:

For the Lamb:

• 1.5 kg boneless lamb shoulder or leg, cut into 5-6 cm cubes
• 2 tablespoons cooking oil (e.g., vegetable or canola)
• Salt and freshly ground black pepper to taste

For the Spice Paste & Aromatics:

• 3 large yellow onions, roughly chopped
• 8-10 cloves garlic, peeled
• 4 cm ginger, peeled and sliced
• 2 stalks lemongrass, white part only, bruised
• 3-4 sprigs fresh curry leaves (optional, but highly recommended)
• 2 tablespoons tamarind paste, mixed with 1/4 cup warm water (or 2-3 pieces of asam gelugor/dried sour slices)

Rempah Warisan Bernam Spice Blend:

• 4 tablespoons Rempah Warisan Bernam Chicken Curry Powder
• 3 tablespoons Rempah Warisan Bernam Coriander Powder
• 2 tablespoons Rempah Warisan Bernam Cumin Powder
• 1.5 tablespoons Rempah Warisan Bernam Turmeric Pure
• 1-2 tablespoons Rempah Warisan Bernam Pure Chilli Powder (adjust to desired heat level)

Liquids & Enrichments:

• 1 can (400ml) thick coconut milk
• 2 cups (500ml) water or beef/lamb stock
• 2 tablespoons Gula Melaka (palm sugar) or brown sugar, to taste
• Salt to taste

For Garnish:

• Fresh coriander leaves, roughly chopped
• Thinly sliced red chillies (optional)

Instructions:

1. Prepare the Lamb: Pat the lamb cubes dry with paper towels. Season generously with salt and black pepper. In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of cooking oil over medium-high heat. Sear the lamb in batches until deeply browned on all sides. Remove the lamb from the pot and set aside.

2. Make the Aromatic Paste: In a food processor or blender, combine the chopped onions, garlic, and ginger with a splash of water (if needed) and blend until a smooth paste forms.

3. Sauté Aromatics & Bloom Spices: In the same pot used for the lamb, add the remaining 1 tablespoon of cooking oil (if necessary). Reduce heat to medium. Add the blended onion-garlic-ginger paste, bruised lemongrass, and curry leaves (if using). Sauté for 8-10 minutes, stirring frequently, until the paste is fragrant and lightly golden brown. This step is crucial for developing deep flavour.

4. Introduce the RWB Spices: Add all the Rempah Warisan Bernam spices: Rempah Warisan Bernam Chicken Curry Powder, Rempah Warisan Bernam Coriander Powder, Rempah Warisan Bernam Cumin Powder, Rempah Warisan Bernam Turmeric Pure, and Rempah Warisan Bernam Pure Chilli Powder. Stir well to combine with the aromatic paste. Cook for another 3-5 minutes, stirring constantly, allowing the spices to toast and release their full aroma. If the mixture becomes too dry, add a tablespoon of water to prevent burning.

5. Combine and Simmer: Return the seared lamb to the pot, tossing to coat thoroughly with the spice mixture. Pour in the thick coconut milk, water/stock, tamarind liquid (or add asam gelugor), and Gula Melaka/sugar. Stir well to combine all ingredients. Bring the mixture to a gentle simmer.

6. Slow Braise: Once simmering, reduce the heat to low, cover the pot tightly, and let it braise for 3-4 hours, or until the lamb is incredibly tender and easily pulls apart with a fork. Stir occasionally, especially during the last hour, to prevent sticking and ensure even cooking. If the sauce becomes too thick, add a little more water or stock. If it's too thin, remove the lid for the last 30 minutes of cooking to allow it to reduce.

7. Adjust Seasoning: Taste the braised lamb and adjust seasoning with salt as needed. The sauce should be rich, balanced, and deeply flavourful. Remove the lemongrass stalks and asam gelugor (if used) before serving.

8. Serve: Ladle the Slow-Braised Lamb Shoulder with Aromatic Golden Spices generously into serving bowls. Garnish with fresh coriander leaves and sliced red chillies for an added touch of freshness and vibrant colour. Serve hot with steamed white rice, roti canai, or crusty bread to soak up the luxurious sauce. Enjoy this magnificent dish, a true testament to the power of Rempah Warisan Bernam spices!

This recipe features our heritage collection:

Chicken Curry Powder

Coriander Powder

Cumin Powder

Turmeric Pure

Pure Chilli Powder