Fall-Apart Massaman Lamb Shoulder Recipe

Fall-apart Massaman Lamb Shoulder Recipe

Introduction

If you’re looking for a comforting dish that is sure to impress at your next gathering, then this Fall-apart Massaman Lamb Shoulder is a fantastic choice. With tender lamb, rich flavors from the Massaman curry, and creamy coconut milk, this meal is a true delight for your taste buds.

Why Make This Recipe

This recipe is not only delicious but also simple to prepare. The slow cooking makes the lamb incredibly tender, and you’ll get to bask in the amazing aroma filling your kitchen. Plus, it’s a show-stopping dish that is perfect for special occasions or family dinners.

How to Make Fall-apart Massaman Lamb Shoulder

Making this flavorful lamb shoulder is easy. Just follow the steps below and enjoy the mouth-watering results!

Ingredients:

2-2.25kg (4 – 4.5 lb) lamb shoulder, bone in, with excess fat trimmed (but leave a thin fat layer on)
114g (4oz or 1/2 cup) Maesri Massaman curry paste (or another brand)
400g (14 oz) can full-fat coconut milk
3 cups low-sodium chicken stock/broth
1 onion, halved and cut into 1 cm (1/2") thick wedges
2 cinnamon sticks (or 1/2 tsp cinnamon powder)
2 star anise (optional)
600g (1.2 lb) small baby potatoes, whole
2 large red chilies, finely sliced diagonally (optional)
1 cup lightly packed coriander leaves & sprigs (cilantro)
Jasmine rice (basmati also works great)

Directions:

Preheat the oven to 220°C (425°F) (200°C fan-forced).
In a pan, whisk the curry paste, coconut milk, and chicken stock until smooth. Put the lamb shoulder in the pan, coating it in the sauce. Place it upside down (the meaty or fat side should be down).
Add the onion, cinnamon sticks, star anise, and potatoes around the lamb. Cover the dish with foil.
Roast for 1 hour. After this time, lower the oven temperature to 180°C (350°F) (160°C fan) and continue roasting for another 3 hours.
Check on the lamb. Remove the foil and use forks to see if the meat is "fall-apart-tender." If it’s not tender enough, cover it again and keep cooking.
Turn the lamb over and spoon some sauce over it. Bake uncovered for 30 minutes or until it is deep golden.
Let the lamb rest for 10-15 minutes. If there’s excess fat on the surface, spoon it off. Mix the sauce well. Serve it either on rice or as you prefer, garnished with chili and coriander.

How to Serve Fall-apart Massaman Lamb Shoulder

Serve this dish hot over a bed of jasmine or basmati rice. The rich sauce pairs perfectly with the fluffy rice, and don’t forget to add some coriander and chili for that extra touch.

How to Store Fall-apart Massaman Lamb Shoulder

Once cooled, you can store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, consider freezing the lamb. Just make sure it’s in a freezer-safe container, and it will keep well for up to 3 months.

Tips to Make Fall-apart Massaman Lamb Shoulder

Make sure to trim the excess fat from the lamb but keep a thin layer for flavor.
For an extra kick, add more chilies based on your heat preference.
Use a meat thermometer to ensure the lamb reaches a tender, juicy state.

Variations

You can replace lamb with other meats like beef or chicken, but remember that cooking times may vary. Additionally, feel free to add other veggies like carrots or bell peppers for more texture and nutrition.

FAQs

Q: Can I use low-fat coconut milk?
A: While you can, full-fat coconut milk gives the sauce a richer and creamier texture, which is highly recommended.

Q: What’s the best way to reheat leftovers?
A: Reheat on the stovetop over low heat, adding a splash of water or stock to keep it moist.

Q: Can I make this in a slow cooker?
A: Yes, you can! Follow the same steps and then cook on low for 6-8 hours or until the meat is tender.