Fall-apart massaman lamb shoulder
Total Time
4 hours and 35 minutes
Prep Time
5 minutes
Cook Time
4 hours and 30 minutes
Rating
4.9 out of 5 stars
(38)
Ingredients
6 servings
- 2-2.25kg/ 4 - 4.5 lb lamb shoulder (, bone in, excess fat trimmed (but leave thin fat layer on (Note 1)
- 114g/ 4oz (1/2 cup) Maesri Massaman curry paste (1 can) (, or other brand (Note 2)
- 400g/ 14 oz can coconut milk (, full fat (Note 3)
- 3 cups chicken stock/broth (, low sodium)
- 1 onion (, halved then cut into 1 cm / 1/2" thick wedges)
- 2 cinnamon sticks (or 1/2 tsp powder)
- 2 star anise (won't ruin if you don't have this)
- 600g/ 1.2 lb small baby potatoes (, whole (don't cut cubes, Note 4)
- 2 large red chillis (, finely sliced diagonally (optional)
- 1 cup (lightly packed) coriander leaves & sprigs (cilantro) (, highly recommended)
- Jasmine rice (basmati also excellent)
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Preparation
Step 1
Abbreviated recipe:
Step 2
Whisk curry, coconut and stock, put lamb in upside down. Add spices and potatoes, foil cover, roast 1 hour at 220°C/425°F (200°C fan), 3 hours 180°C/350°F (160°C fan) or until fall-apart. Uncover, turn lamb, 30 minutes. Garnish, serve!
Step 3
Full recipe steps:
Step 4
Preheat the oven to 220°C/425°F (200°C fan-forced).
Step 5
Whisk the curry paste, coconut milk and chicken stock in a pan until lump free. Put lamb shoulder in, turn to coat in the sauce then place it so it's upside down (ie meaty / fat side down).
Step 6
Place the onion, cinnamon sticks, star anise and potatoes around the lamb. Cover with foil.
Step 7
Slow-cook - Roast for 1 hour. LOWER the oven to 180°C/350°F (160°C fan) then roast for a further 3 hours. (Note 5)
Step 8
Check - Remove foil and use forks to check the meat is virtually “fall-apart-tender”, it should be by this time. If not, cover and keep cooking.
Step 9
Brown - Turn the lamb over, spoon over sauce. Bake uncovered 30 minutes or until deep golden. (Note 6 for sauce adjustments)
Step 10
Serve - Rest for 10 - 15 minutes. Spoon off as much or as little excess fat off surface, discard. Mix sauce well (it's quite runny, if it was thicker it'd be too rich). Transfer to a serving dish, if you like, sprinkle with chilli and coriander. Serve! (Note 7 for serving styles)
Step 11
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