There’s something deeply grounding about taking the time to slow cook a meal. In a fast-paced world, slowing down in the kitchen, especially with a recipe like spiced lamb shoulder with yoghurt pomegranate sauce, becomes more than a cooking technique. It becomes an act of nourishment and intention.
This dish brings together the comfort of slow-cooked meat with the freshness of fermented flavours, inspired by the deep, tangy notes of Remedy Pomegranate Kombucha.
Slow cooking has long been a tradition in many cultures for a reason. It not only draws out rich, layered flavours but also helps to break down the fibres and collagen in meat, making it more digestible and bioavailable. When we slow cook lamb shoulder, we’re not just tenderising it, we’re allowing nutrients like zinc, iron, and B vitamins to become more accessible to the body.
It’s also a gut-friendly approach. The breakdown of connective tissue creates a natural source of gelatin, which can support the integrity of the gut lining.
Just like slow cooking, fermentation is a time-honoured, slow process that delivers impressive health benefits. The tangy, bright flavour of Remedy Pomegranate Kombucha reflects a long, nurtured fermentation process that allows beneficial bacteria and organic acids to develop – both of which support a balanced microbiome.
Pomegranate itself is rich in polyphenols, powerful plant compounds that act as prebiotics, feeding the good bacteria in your gut. Paired with natural yoghurt, which provides live cultures, the sauce that accompanies this lamb becomes more than just a condiment, it’s a functional addition to the meal.
Lamb is often at its most flavourful and affordable during the cooler months, making it a great seasonal choice for autumn and winter. Pairing it with warming spices like cumin, coriander, and paprika complements the richness of the meat and supports circulation and digestion, especially during colder seasons.
The pomegranate and yoghurt sauce brings a burst of freshness and brightness, inspired by both the season and the fermented depth of Remedy Pomegranate Kombucha.
This dish is a beautiful balance of richness and acidity, heat and cool, comfort and freshness. It celebrates the principles of slow food, supports gut health, and offers a beautiful flavour experience.Pair it with a chilled glass of Remedy Pomegranate Kombucha, and you’ve got a meal that’s not only satisfying, but good for your gut, your tastebuds, and your soul.
SPICED SLOW COOKED LAMB SHOULDER WITH POMEGRANATE YOGHURT DRESSING
Serves 6
Gluten free
2kg lamb shoulder, bone in
3 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground coriander
2 tsp sweet paprika
3 tbsp extra virgin olive oil
2 red onions, halved
2 cups beef stock
½ cup freshly picked mint leaves
½ cup fresh picked parsley leaves
½ cup fresh pomegranate seeds
Sea salt and black pepper
Pomegranate yoghurt dressing:
½ cup Greek yoghurt
1 tsp pomegranate molasses
2 tsp extra virgin olive oil
2 tsp honey
Bring the lamb shoulder out of the fridge 30-45 minutes prior to cooking to allow it to come to room temperature. Heat oven to 160C. Combine cumin, cinnamon, coriander and paprika in a bowl with a good pinch of sea salt and black pepper and mix. Rub all over the lamb shoulder to create a crust. Heat a large (30cm) flame proof casserole dish on high heat, add extra virgin olive oil to coat the pan, then place the lamb, fat side, down into the oil and brown off around 5-6 minutes, flip and repeat. Turn off the heat, add onions to the pan and pour in the stock (you can use water if you do not have stock on hand). Cover with a double layer of foil sealed tightly or (pending depth of your pot and size of the lamb shoulder) a lid. Place in the oven to cook for 6 hours. Check liquid throughout to ensure it has not dried up, add additional stock or water, if the liquid is low. Whilst the lamb is cooking, prepare the pomegranate yoghurt dressing. Combine all ingredients in a bowl and whisk to combine. Check for seasoning and then set aside. Once the lamb is cooked remove the shoulder from the pot and pour the gravy into a heat proof jug. Place the shoulder back into the pan and using forks, pull the meat from the bone. Top with some of the pomegranate yoghurt (leave some on the side in a small pot for people to help themselves to), herbs and finish with the pomegranate seeds. Season with salt and pepper and serve with your favourite vegetable sides.
*This is a partnered post with Remedy Drinks, all thoughts and opinions expressed are the author’s own.*
