Remove larger pieces of fat and skins from the lamb shoulder, cut the meat into 2 cm cubes.
Peel the shallots and garlic cloves. Rinse and dry the mint and chop it coarsely. Season the meat with cumin, salt and pepper.
In a roasting pan, heat the oil and sear the pieces of meat, turning them hotly. Add the shallots, bay leaves and mint and press the garlic. Cover everything just with water and sprinkle a little broth powder. Put the lid on and steam the meat for a total of about 45 min at a low temperature.
After half an hour, remove the peel from the lemons with a sharp kitchen knife, right down to the flesh, so that the light-colored skins are completely removed. Remove the individual fillets between the partitions with the kitchen knife and add to the flesh. Squeeze the juice from the skins to the meat as well.
Bring the lamb to the table preferably in the cooking pot, garnish with a blob of smooth crème fraîche.
Serve with grainy cooked long grain rice or simply crusty white bread.
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