When Mind GoesBlank and I started exchanging recipes, Rajasthani Lamb was one of the earliest of his recipes that I tried. I first made this dish in 2010, and have made it about twice a year since then. I usually make it with cubed leg of lamb. I decided to try it with cubed lamb shoulder this time.
One could argue that since I live in a region where incredible taquerias abound, I have no reason to cook carnitas, myself. But, one would be wrong! It’s a great dish for get-togethers, and it freezes well. There are an almost infinite number of recipes for carnitas on the internet and in cookbooks. Some call for cooking the pork shoulder in lard, some in milk, some in beer, and some in orange juice. I’ve found that all the recipes I’ve tried and studied have a few lacks when it comes to pleasing my palate, so I’ve developed a recipe based on my personal tastes and experience.
My recipe takes advantages of aromatics, particularly citrus zest. And in contrast to most recipes, I cube the pork so that I can coat more surface area with spices and so that the citrus juices can soak into the meat more deeply. This recipe calls for pork shoulder roast, but you can substitute an equal weight of country ribs.
I like to make my own chili powders from dried chilis. An equal amount of prepared chili powders can be substituted.