Joel recipes

Fall-apart massaman lamb shoulder

Name: Fall-apart massaman lamb shoulder
Prep time: 5 min
Cook time: 4 h 30 min
Total time: 4 h 35 min
Yield: 6 servings
Ingredients: 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)

6 servings

porciones

5 minutes

tiempo activo

4 hours 35 minutes

tiempo total

Comenzar a Cocinar

Ingredientes

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)

Instrucciones

Abbreviated recipe:

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!

Full recipe steps:

Preheat the oven to 220°C/425°F (200°C fan-forced).

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).

Place the onion, cinnamon sticks, star anise and potatoes around the lamb. Cover with foil.

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)

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.

Brown - Turn the lamb over, spoon over sauce. Bake uncovered 30 minutes or until deep golden. (Note 6 for sauce adjustments)

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)

Nutrición

Tamaño de la Porción

Calorías

478 kcal

Grasa Total

24 g

Grasa Saturada

14 g

Grasa No Saturada

7 g

Grasa Trans

Colesterol

142 mg

Sodio

502 mg

Carbohidratos Totales

18 g

Fibra Dietética

3 g

Azúcares Totales

2 g

Proteína

48 g