My current most-made lamb shoulder recipe.
Got 5 minutes to make it?
I mean, we have a reputation to uphold, after all!
Lamb Shank version
And what comes out is extraordinary.
and itskid friendlybecause Massaman curry isnt spicy.
If it sounds too good to be true I dont blame you for being cynical!
Head over to theMassaman Lamb Shanks.
In fact, homemadeMassaman Currypaste doesnt work for this recipe because its too fresh!
We need the concentrated flavour of store bought.
Also, as mentioned above, using lamb here is a deliberate choice.
In fact, traditionalMassaman Curryis made with beef but I opt for lamb because its a stronger flavoured meat.
You cant cook shoulder to blushing pink like atraditional Lamb Leg, its just too tough.
Lamb Shank version
It used to be cheaper than lamb leg but now its about the same price.
But, it is more succulent and has better flavour than lamb leg!
Get bone inbecause the meat is juicier.
Shoulder version – more ideal for sharing
Trust me on this, Ive tested bone-in and boneless side by side.
The difference is phenomenal!
(See FAQ for more information).
Other lamb cuts For lamb shanks, use theMassaman Lamb Shanks recipe(its slightly different).
Boneless lamb shoulder will work but reduce the cooking time by an hour.
Beef short ribs do work (reduce bake time by about 1 1/2 hours, it was great).
Tasty, but perhaps better with beef or lamb?
THE CURRY PART
Massaman Curry paste Maesri is my preferred brand.
Not all curry pastes are made equal!
Cinnamon and star anise Flavour boost of two dominant spices in Massaman curry paste.
Coconut milk As used in traditionalMassaman Curry sauce.
Maesri curry paste
Look for a coconut milk that is at least 80% coconut!
Very economical brands can be as low as 30% which barely taste of coconut.
I use Ayam (89%).
Maesri curry paste
Get low-sodium so your sauce doesnt end up too salty.
Potato and onion traditionally included in traditionalMassaman Curry.
Do notuse cubes of cut potato as they will disintegrate and make the sauce grainy!
Maesri curry paste
Here is the undisputed king of all store bought Thai curry pastes Maesri.
Restaurants use it, chefs use it, and food obsessed people like myself are mad for it.
And it happens to be soldat regular grocery storesand itsthe cheapest(currently ~$2.00).
Where to find Maesri curry paste At your local grocery store!
and here it is online in theUS,Canada* andUK.
Cant find it?Use any Massaman Curry paste you’re able to find.
- Obscenely expensive, just attempt to get to an Asian store!
you’re free to also use your slow cooker see recipe notes.
Sauce Put the curry, coconut and stock in a roasting pan.
Whisk until lump free (including pesky coconut milk lumps).
I typically venture to avoid keeping foods in any punch in of metal pans overnight.
Just to be cautious!
Yes this is a takeout container. Please pretend it’s a gorgeous rustic bowl.
Lamb upside down Put the lamb shoulder in then turn to coat in the sauce.
Then arrange it so it is upside down in the sauce.
ie fat cap side / meaty side down, red boney side facing up.
Yes this is a takeout container. Please pretend it’s a gorgeous rustic bowl.
This way most of the meat is submerged in the liquid so it braises.
Scatter the onion, cinnamon, star anise and potatoes around the lamb.
Slow roast high then low Cover with foil.
Prevent screen from sleeping
This means that you should be able to pry the meat apart with two forks without any effort.
Brown it Remove the foil and carefully turn the lamb over so.
Its so easy to adjust!
Making ahead?After browning, let it fully cool uncovered then refrigerate overnight.
On the day of, just reheat it in the oven covered for 1 hour.
See recipe notes for directions!
Skim fat Remove it from the oven and let it rest for 10 to 15 minutes.
Skim off the excess fat from the surface of the sauce using a large spoon.
There will be a fair amount around 1/2 to 3/4 cup (125 180 ml).
Lamb shoulder is a fatty cut, and that is why it is so tasty!
Dont make a run at get all the fat because otherwise youll lose too much sauce.
And remember, fat = flavour!
Serve with rice and tongs no carving knife required here, this is not the carving sort!
See the section below for various serving styles.
Serving styles
An odd-sounding heading perhaps, but it will make sense once I explain!
But, its less work for me to serve, and the whole lamb looks impressive!
I do this most of the time!
Remove all the meat off the bone and separate into large-ish serving-size chunks.
Remove and discard large identifiable pockets of fat.
Squidge meat in sauce, garnish, serve with large serving spoon.
Because the meat is so tender, it should slide out effortlessly.
Id suggest opting for a light and fresh side salad as this dish is quite rich.
Its pictured above with anAsian Slawon the side.
Make per recipe, keep it whole and let it fully cool (takes about 2 hours).
Cover and refrigerate (24 hours best, up to 3 days).
Take it out 2 hours prior.
Reheat 1 hour at 180C/350F (160C fan) covered in foil.
For example, I would never do that with alamb rackorprime rib!
Wheres my my sauce??!
Dont stress if you remove the foil only to find very little sauce!
But its ok!!
Just add hot water all the flavour is still in the pan, its just massively concentrated.
If you have almost sauce, add 2 cups of water.
See the video for how much sauce you should end up with!
Can this be made in a slow cooker?
How many can you make at once?
I can fit 4 in my standard size 60cm oven, 2 shoulders in 2 large pans.
I have used large disposable aluminium trays to make cleaning up easier and also because they fit 2 lambs.
Why is bone-in so much juicier than boneless?
The recipe is so simple, does it really taste good?
YES.Proof here that recipe uses the same method but uses shanks instead of shoulder.
Its a beloved reader fave!
See in post for why this recipe works even though its so easy.
How is this different from the Massaman lamb shanks version?
It makes more meat so this dish serves more.
2kg / 4 lb lamb shoulder is big!
Yes, it is on the large side.
The larger lamb is technically mutton, not lamb, from a sheep that is older.
How long will leftovers keep for?
4 days in the fridge, 3 months in the freezer.
Reheats 100% perfect!
Instead, people were looking atmelike Im crazy!!
Truthfully, I was a little disappointed.
I was secretly hoping for a giant photo of Dozer.
I know, I know, Im such an ungrateful brat!
