Fall-apart massaman lamb shoulder
Recipe video above. Fall-apart succulent lamb smothered in a rich massaman curry sauce with melt-in-your-mouth potatoes that will take you 5 minutes to prepare. This larger-format version of Lamb Shanks Massaman Curry is made for groups: make up to 4 shoulders at once (serves 25 - 30!), reheats 110% perfectly (unlike lamb leg!), it looks impressive and a crowd pleaser. Plus it's kid friendly because Massaman Curry isn't spicy!
- Prep time
- 5 min
- Cook time
- 4 hr 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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))
Instructions
- 1
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!
- 2
Preheat the oven to 220°C/425°F (200°C fan-forced).
- 3
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).
- 4
Place the onion, cinnamon sticks, star anise and potatoes around the lamb. Cover with foil.
- 5
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)
- 6
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.
- 7
Brown - Turn the lamb over, spoon over sauce. Bake uncovered 30 minutes or until deep golden. (Note 6 for sauce adjustments)
- 8
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)