Fall-Apart Massaman Lamb Shoulder
Slow-roast bone-in lamb shoulder in a rich Massaman curry sauce with tender baby potatoes. Prep takes 5 minutes; serve with jasmine or basmati rice.
By Cookin' Kitchen
- Total: 4 hours 50 minutes
- Servings: 6 servings
Recipe
Fall-Apart Massaman Lamb Shoulder
Slow-roast bone-in lamb shoulder in a rich Massaman curry sauce with tender baby potatoes. Prep takes 5 minutes; serve with jasmine or basmati rice.
Cookin' · https://cookin.club/recipes/fall-apart-massaman-lamb-shoulder
- Prep
- 5 minutes
- Cook
- 4 hours 30 minutes
- Rest
- 15 minutes
- Total
- 4 hours 50 minutes
- Servings
- 6
Ingredients
For 6 servings
Lamb and curry
Garnishes and serving
Equipment
- Oven
- Roasting pan
- Aluminum foil
- Whisk
- Forks
Instructions
Method
Step 1: Preheat the oven to 220°C/425°F (200°C fan-forced).
Step 2: Whisk the curry paste, coconut milk and chicken stock in a roasting pan until smooth. Add the lamb and turn it to coat in the sauce, then place it upside down with the meaty, fatty side down.
Step 3: Arrange the onion, cinnamon sticks, star anise and potatoes around the lamb. Cover the pan with foil.
Step 4: Roast for 1 hour. Lower the oven to 180°C/350°F (160°C fan) and roast for a further 3 hours.
Step 5: Remove the foil and use forks to check that the meat is nearly tender enough to pull apart. If it is not, cover the pan again and continue cooking until it is.
Step 6: Turn the lamb over and spoon sauce over it. Bake uncovered for 30 minutes, or until the surface is deep golden.
Tip: If there is not enough sauce, add water before browning. If there is too much sauce or it is too thin, remove the lamb after browning and return the pan to the oven to reduce the sauce.
Step 7: Rest the lamb for 10–15 minutes. Spoon off and discard as much excess fat from the surface as you like, then mix the sauce well. Transfer everything to a serving dish if desired, garnish with chilli and coriander, and serve.
Tip: Serve with rice. The sauce is meant to be fairly runny.
Notes
To make it ahead, let the cooked lamb cool completely, then refrigerate it overnight in a ceramic or glass baking dish. Take it out of the refrigerator 2 hours before reheating, cover loosely with foil, and reheat at 180°C/350°F (160°C fan) for 1 hour.
The recipe serves 6 comfortably with rice and a side salad, or up to 8 with a couple of sides.
Nutrition per serving
- Calories
- 478 kcal
- Fat
- 24 g
- Saturated fat
- 14 g
- Carbohydrates
- 18 g
- Sugar
- 2 g
- Fiber
- 3 g
- Protein
- 48 g
- Sodium
- 502 mg
- Cholesterol
- 142 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This Massaman lamb shoulder roasts in a curry sauce with baby potatoes until tender enough to pull apart with forks. It takes 5 minutes to prepare, then cooks low and slow for a generous centerpiece.
Serve it with jasmine rice or basmati rice to soak up the sauce.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment