A hearty home-cooked dish made by slowly braising cubed lamb shoulder with thyme and garlic in a pot over low heat. The long cooking time softens the meat's fibrous texture, making it a hearty everyday option alongside rice or bulgur.
Heat the olive oil in a wide pot and sear the shoulder meat over high heat until browned on all sides.
Add the onion and garlic and sauté for a few minutes, then sprinkle in the thyme.
Add hot water and season with salt and black pepper; cover with a lid and cook over low heat until the meat reaches a tenderness where it falls off the bone.
Cook uncovered for a few more minutes until the sauce thickens, then serve hot.
Important: Cooking the shoulder meat on the bone both increases the flavor and gives a more tender texture. Caution: Check the bottom of the pot often; if the water reduces during long cooking there's a risk of burning.
Using fresh rosemary instead of thyme can give the dish a different, deeper aroma.
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