5 Minute Fall-apart Massaman Lamb Shoulder

It is a recipe for a succulent fall-apart tender lamb shoulder that’s gradual cooked in a wealthy massaman curry sauce, introduced in a grand roast lamb centrepiece type. My present most-made lamb shoulder recipe. Acquired 5 minutes to make it? 🙂

This recipe goes to avoid wasting you on these events when you might want to serve a gaggle and are pressed for time, but nonetheless desirous to make one thing that appears spectacular. I imply, we’ve a status to uphold, in spite of everything! 🙂

You actually simply put all the pieces in a pan, which takes all of 5 minutes, then go away it within the oven to gradual roast for 4 hours.

And what comes out is extraordinary. The lamb meat is succulent fall-apart tender, swimming in a to-die-for massaman curry sauce with tender potatoes that actually soften in your mouth.

Plus, it may be made the day earlier than as a result of it reheats 100% completely (can’t say that about most roasts!) and it’s child pleasant as a result of Massaman curry isn’t spicy.

Cynical? Don’t blame you!

If it sounds too good to be true – I don’t blame you for being cynical! This recipe works very particularly as a result of it’s slow-roasted (permits time for the sauce and meat to develop flavour), we’re utilizing lamb meat (extra flavourful than hen, pork and beef) and since we’re utilizing a richly flavoured curry sauce because the braising liquid.

Want extra proof? Head over to the Massaman Lamb Shanks. Similar technique. Glowing evaluations!

Slow Roasted Lamb Shanks in Massaman Curry — Lamb Shank model

Components in Massaman Lamb Shoulder

A shortcut on this recipe is that we use retailer purchased curry paste. In truth, home made Massaman Curry paste doesn’t work for this recipe as a result of it’s too recent! We’d like the concentrated flavour of retailer purchased.

Additionally, as talked about above, utilizing lamb here’s a deliberate selection. In truth, conventional Massaman Curry is made with beef however I go for lamb as a result of it’s a stronger flavoured meat.

1. Lamb shoulder

Lamb shoulder is a lower of lamb that must be cooked lengthy and gradual to provide the robust meat fibres time to interrupt down and turn out to be tender. You possibly can’t cook dinner shoulder to blushing pink like a conventional Lamb Leg, it’s simply too robust.

The place to get it – As of late, yow will discover shoulder in common grocery shops right here in Australia. It was once cheaper than lamb leg however now it’s about the identical value. However, it’s extra succulent and has higher flavour than lamb leg!
Get bone in as a result of the meat is juicier. Belief me on this, I’ve examined bone-in and boneless aspect by aspect. The distinction is phenomenal! (See FAQ for extra data).
Different lamb cuts – For lamb shanks, use the Massaman Lamb Shanks recipe (it’s barely completely different). Boneless lamb shoulder will work however scale back the cooking time by an hour.
Different proteins – I don’t assume beef chuck would add sufficient flavour into the sauce for this technique of cooking (ie no searing meat prior). Beef brief ribs do work (scale back bake time by about 1 1/2 hours, it was nice). Pork shoulder will even work however I haven’t bought my head round how good pork is with massaman curry sauce. Tasty, however maybe higher with beef or lamb? Rooster received’t work as a result of it might’t be cooked lengthy sufficient to provide the sauce ample time to develop sufficient flavour. Keep in mind this recipe is designed with comfort in thoughts which suggests we’d like slow-cooking time for flavour creation!

2. THE CURRY PART

Massaman Curry paste – Maesri is my most well-liked model. Not all curry pastes are made equal! Extra on this beneath.
Cinnamon and star anise – Flavour increase of two dominant spices in Massaman curry paste.
Coconut milk – As utilized in conventional Massaman Curry sauce. Search for a coconut milk that’s at the least 80% coconut! Very economical manufacturers may be as little as 30% which barely style of coconut. I exploit Ayam (89%).
Rooster inventory/broth – To create quantity to make a braising liquid to principally submerge the lamb, in addition to including depth of flavour into the sauce. A shortcut – conventional Massaman Curry is made by braising items of beef in liquid to make a home made inventory which is used for the sauce.

Get low-sodium so your sauce doesn’t find yourself too salty. (Although it received’t be a catastrophe for those who don’t get low sodium as the enormous hunk of lamb + potatoes will soak up the salt).
Potato and onion – historically included in conventional Massaman Curry. Use complete child potatoes, round 3cm/1.2″ extensive is good, in order that they maintain collectively and turn out to be fantastically tender and creamy inside. ⚠️ Don’t use cubes of lower potato as they’ll disintegrate and make the sauce grainy!

3. Maesri curry paste

Right here is the undisputed king of all retailer purchased Thai curry pastes – Maesri. Eating places use it, cooks use it, and meals obsessed folks like myself are mad for it.

And it occurs to be offered at common grocery shops and it’s the most affordable (at present ~$2.00).

Massaman Curry Lamb Shanks — Maesri curry paste

I exploit it for all my Thai curries after I don’t have time / substances to make the curry paste from scratch – Purple, Inexperienced and conventional Massaman beef curry. And every other recipe calling for a dollop or two of curry paste, from the peanut dipping sauce for Thai Satay Rooster to Thai Coconut Pumpkin Soup to Purple Curry Pot Roast Rooster!

The place to seek out Maesri curry paste – At your native grocery retailer! It’s offered at most metropolitan Coles and Woolworths grocery shops in Australia (Asian part), at Harris Farms, virtually all Asian shops (it might be un-Asian to not carry it!) and right here it’s on-line in the US, Canada* and UK.
Can’t discover it? Use any Massaman Curry paste yow will discover. My private order of choice (Aussie manufacturers) – Ayam, 5 Tastes and mentioning the rear is Volcom (it’s at all times too candy).

* Obscenely costly, please attempt to get to an Asian retailer!

make Massaman Lamb Shoulder

2 straightforward steps -put all the pieces right into a pan, bake 4 hours! You can even use your gradual cooker – see recipe notes.

Sauce – Put the curry, coconut and inventory in a roasting pan. Whisk till lump free (together with pesky coconut milk lumps).

💡If making forward to reheat tomorrow, use a ceramic, glass or enamel coated forged iron baking dish moderately than a metallic one. I usually attempt to keep away from retaining meals in any kind of metallic pans in a single day. Simply to be cautious!
Lamb the wrong way up – Put the lamb shoulder in then flip to coat within the sauce. Then organize it so it’s the wrong way up within the sauce. ie fats cap aspect / meaty aspect down, pink boney aspect dealing with up. This manner a lot of the meat is submerged within the liquid so it braises.

Scatter the onion, cinnamon, star anise and potatoes across the lamb.

Sluggish roast excessive then low – Cowl with foil. Roast for 1 hour 220°C/425°F (200°C fan) to get the warmth going contained in the pan (it’s an enormous hunk of meat there, which takes some time to warmth up), then 3 hours at 180°C/350°F (160°C fan) or till the meat is fork-tender. Which means that you must be capable to pry the meat aside with two forks with none effort.
Brown it – Take away the foil and thoroughly flip the lamb over so. Spoon some sauce over then pop it again within the oven for half-hour till the floor is a stunning deep golden brown.

Making forward? After browning, let it totally cool uncovered then refrigerate in a single day. On the day of, simply reheat it within the oven coated for 1 hour. See recipe notes for instructions!

Skim fats – Take away it from the oven and let it relaxation for 10 to fifteen minutes. Skim off the surplus fats from the floor of the sauce utilizing a big spoon. There might be a good quantity – round 1/2 to three/4 cup (125 – 180 ml). Lamb shoulder is a fatty lower, and that’s the reason it’s so tasty! Don’t attempt to get all of the fats as a result of in any other case you’ll lose an excessive amount of sauce. And keep in mind, fats = flavour!

💡For those who refrigerated in a single day, you possibly can raise sheets of the fats off the floor of the sauce however you’ll want to scrape all of the sauce off the underside!
Garnish and serve – For those who’re posh (I’m not), switch all the pieces right into a serving dish then sprinkle with the pink chilli slices and coriander/cilantro. Serve with rice and tongs – no carving knife required right here, this isn’t the carving kind! See the part beneath for varied serving kinds.

Serving kinds

An odd-sounding heading maybe, however it is going to make sense as soon as I clarify! Listed here are the three methods I’ve served this lamb up to now few months (it’s been frequently used since I invented it, so helpful for teams):

Lazy format for acquainted folks eg household, informal lunch with the group – Depart the entire lamb shoulder within the roasting pan. It does get a bit messy because the meat-tearing progresses because the bone will get in the way in which, and likewise there are pockets of fats that I discover folks are likely to keep away from and go away within the pan. However, it’s much less work for me to serve, and the entire lamb appears to be like spectacular! 🙂
Meat totally eliminated – This one is simple for company to serve themselves although lacks the visible influence of a complete lamb shoulder. Take away all of the meat off the bone and separate into large-ish serving-size chunks. Take away and discard massive identifiable pockets of fats. Squidge meat in sauce, garnish, serve with massive serving spoon.
Bone eliminated, lamb in-tact – It is a good solution to have visible influence of a complete piece of lamb nevertheless it’s simpler to serve as a result of the bone is eliminated. You actually simply seize the bone and slide it out of the meat, taking care to maintain the lamb in tact. As a result of the meat is so tender, it ought to slide out effortlessly.

What to serve with Massaman Lamb Shoulder

Rice is important, for sauce soaking. Jasmine is my first choose (being Thai and all) although basmati is gorgeous with it too, given the Indian affect of Massaman curry. They each have a slight fragrance of flavour that goes so effectively with this dish however I’m positive no person would snob different rice varieties on provide! 🙂

I’d counsel choosing a lightweight and recent aspect salad as this dish is sort of wealthy. It’s pictured above with an Asian Slaw on the aspect. Some extra strategies: Leafy Asian salad, Chang’s Crispy Noodle Salad, Smashed Cucumber Salad, Japanese Slaw, Glass Noodle Salad (skip the hen), or any recent greens/salady issues / blanched greens you need tossed with my easy 4 ingredient Asian Sesame Dressing.

Get pleasure from! – Nagi x

Massaman lamb shoulder FAQ

Watch easy methods to make it

Hungry for extra? Subscribe to my publication and observe alongside on Fb, Pinterest and Instagram for all the newest updates.

5 Minute Fall-apart Massaman Lamb Shoulder

5 Minute Fall-apart Massaman Lamb Shoulder

Cynical? Don’t blame you!