This traditional dish features tender lamb shanks slowly cooked to perfection, resulting in meat that falls off the bone. It’s perfect for special occasions or a hearty family meal.

Ingredients
- of lamb shoulder2kg
- potatoes4
- onion1/2
- of parsley1sprig
- celery2
- saffron1/2tsp
- of yellow pepper1tbsp
- rice2cups
- Lettuce leaves
- black peppercorns2tsp
- cumin1tsp
- cloves of garlic3
- onion julienne1
- chopped tomato1
- of salt oil1pinch
- fried bananas2
- cooked corn4
Nutrition (per serving)
Calories
926.0kcal (46.3%)
Protein
58.7g (100%)
Carbs
50.8g (18.48%)
Sugars
2.3g (4.66%)
Healthy Fat
29.7g
Unhealthy Fat
33.7g
% Daily Value based on a 2000 calorie diet
How to make Lamb Shoulder
- Step 1
Place the lamb in a pressure cooker with water, salt, 1 tsp peppercorns, 1/2 tsp cumin, 2 garlic cloves, 1/2 onion (whole), parsley, and celery.
- Step 2
Cook until tender (~45 mins under pressure). Remove lamb, discard solids, and reserve broth.
- Step 3
Marinate lamb with remaining peppercorns, cumin, yellow pepper paste, and 1 minced garlic clove for 2 hours.
- Step 4
Bake at 180°C (350°F) in an oiled dish until golden (~20 mins per side).
Prepare Yellow Rice
- Step 1
Sauté rice in oil with minced garlic until golden. Add chopped onion and saffron, stir 2 mins.
- Step 2
Pour in 2 cups of hot water + salt. Simmer uncovered until the water absorbs. Add 1/2 cup cold water, cover, and cook 5 more mins.
Make Cold Sauce
- Step 1
Prepare a cold sauce by mixing the peppercorns, cumin, julienned onion, chopped tomato and seasoning with salt and oil to taste.
Assemble & Serve
- Step 1
Plate lamb, rice, boiled potatoes, corn, banana quarters, and lettuce.
- Step 2
Drizzle each plate with the cold prepared sauce and serve.
Nutrition (per serving)
Nutrition (per serving)
Calories
926.0kcal (46.3%)
Protein
58.7g (100%)
Carbs
50.8g (18.48%)
Sugars
2.3g (4.66%)
Healthy Fat
29.7g
Unhealthy Fat
33.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For extra crispiness, broil the baked lamb 2-3 mins before serving.
If too spicy, add a splash of lime juice or orange juice to mellow it.
No fresh corn? Use grilled zucchini or roasted carrots for color.
FAQS
Can I cook the lamb without a pressure cooker?
Yes! Simmer it covered in a Dutch oven or heavy pot for 2-3 hours until fork-tender. Add more water as needed.
What can I substitute for ají amarillo (yellow pepper paste)?
Use 1 tsp turmeric + 1/4 tsp cayenne for color and mild heat, or find Peruvian ají amarillo paste in Latin markets.
Can I use brown rice instead of white rice?
Yes, but adjust liquid (use 3 cups water) and cooking time (simmer 40-45 mins). Saffron may appear less vibrant.
How should I store leftovers?
Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stove for best results.
Can I prepare components ahead?
Lamb: Braise 1-2 days ahead; marinate and bake before serving.
Sauce: Make up to 24 hours ahead
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia