The meat must be brought to room temperature
Before preparing this dish.

With your fingers, knead the lamb shoulders with a mixture of
Ground cumin and cinnamon.

Slice the onion and shallots into large rounds, and
Set aside in a bowl.
Preheat the oven to 180ºC / 350º F.

Sear the meat on all sides in a large pan or cocotte
Until golden.
Remove the meat from the pan, and
Place on a dish.

In the same pan,
Quickly fry the onion and shallot mixture,
But do not allow it to change color.
Sprinkle with cumin seeds for flavor, and
Salt lightly (2 to 3 minutes.)

Set the lamb shoulder on top of the onions.
Stir in a glass of lamb fond,
Or an infusion of cumin and cinnamon stick!
Cover.

Place in the oven, and
Lower the temperature to 130ºC/275ºF.
Cook for a good 6 to 8 hours!

The meat will slowly stew and caramelize
With the juice in the onions.
That’s it!

From time to time,
Check that the oven temperature is not too high, and
If needed, lower it.
Baste the meat and vegetables,
When it comes to mind!

The dish is ready when the meat is golden, and
It falls off the bone easily.

This dish is so tender
That it can be be eaten with a spoon.
It can also be served in a lighter way
Along with
Green beans and/or
Bulghur prepared with the cooking juice from the meat.