Introduction
If you’re in the mood for a deliciously aromatic and tender dish, look no further than this Massaman curry-infused lamb shoulder. The slow-roasting technique allows the flavors to develop fully, creating a hearty meal perfect for gatherings or family dinners. Paired with fragrant rice, this dish is sure to impress your guests and satisfy your taste buds.
Ingredients
2–2.25 kg (4–4.5 lb) bone-in lamb shoulder, excess fat trimmed (leave a thin fat layer)
114 g (4 oz) Maesri Massaman curry paste (1 can)
400 g (14 oz) full-fat coconut milk
3 cups low-sodium chicken stock/broth
1 onion, halved and cut into 1 cm (1/2 inch) thick wedges
2 cinnamon sticks (or 1/2 tsp ground cinnamon)
2 star anise (optional)
600 g (1.2 lb) small baby potatoes, whole (do not cut into cubes)
2 large red chilies, finely sliced diagonally (optional)
1 cup (lightly packed) coriander (cilantro) leaves and sprigs
Jasmine or basmati rice, for serving
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Yield: Serves 6-8
Directions
1. **Preheat Oven:** Set the oven to 220°C (425°F) or 200°C (fan-forced).
2. **Prepare Sauce:** In a roasting pan, whisk together the Massaman curry paste, coconut milk, and chicken stock until smooth.
3. **Add Lamb:** Place the lamb shoulder into the pan, turning it to coat thoroughly with the sauce. Position it fat-side down.
4. **Add Vegetables and Spices:** Distribute the onion wedges, cinnamon sticks, star anise, and baby potatoes around the lamb in the pan.
5. **Initial Roasting:** Cover the pan with foil and roast for 1 hour.
6. **Lower Temperature and Continue Roasting:** Reduce the oven temperature to 180°C (350°F) or 160°C (fan). Continue roasting for an additional 3 hours, or until the lamb is tender and easily pulls apart with a fork.
7. **Brown the Lamb:** Remove the foil, carefully turn the lamb over so the fat side is up, and spoon some sauce over it. Return the pan to the oven, uncovered, and roast for another 30 minutes until the surface is deep golden brown.
8. **Rest and Skim Fat:** Remove the pan from the oven and let the lamb rest for 10–15 minutes. Skim off excess fat from the surface of the sauce using a large spoon.
9. **Garnish and Serve:** Transfer the lamb and sauce to a serving dish. Garnish with sliced red chilies and coriander leaves. Serve with jasmine or basmati rice.
Detailed Directions and Instructions
Preheat Oven
Set the oven to 220°C (425°F) or 200°C (fan-forced).
Prepare Sauce
In a roasting pan, whisk together the Massaman curry paste, coconut milk, and chicken stock until smooth.
Add Lamb
Place the lamb shoulder into the pan, turning it to coat thoroughly with the sauce. Position it fat-side down.
Add Vegetables and Spices
Distribute the onion wedges, cinnamon sticks, star anise, and baby potatoes around the lamb in the pan.
Initial Roasting
Cover the pan with foil and roast for 1 hour.
Lower Temperature and Continue Roasting
Reduce the oven temperature to 180°C (350°F) or 160°C (fan). Continue roasting for an additional 3 hours, or until the lamb is tender and easily pulls apart with a fork.
Brown the Lamb
Remove the foil, carefully turn the lamb over so the fat side is up, and spoon some sauce over it. Return the pan to the oven, uncovered, and roast for another 30 minutes until the surface is deep golden brown.
Rest and Skim Fat
Remove the pan from the oven and let the lamb rest for 10–15 minutes. Skim off excess fat from the surface of the sauce using a large spoon.
Garnish and Serve
Transfer the lamb and sauce to a serving dish. Garnish with sliced red chilies and coriander leaves. Serve with jasmine or basmati rice.
Notes
Curry Paste Variation
If you prefer a milder flavor, you can reduce the amount of curry paste used or add sugar to balance the spice.
Optional Ingredients
The star anise adds a unique flavor, but it can be omitted if not available. The red chilies are optional for garnish and can be adjusted based on your heat preference.
Lamb Cooking Time
Cooking times may vary based on your oven and the size of the lamb shoulder; ensure it is fork-tender before serving.
Serving Suggestions
This dish pairs beautifully with a side of steamed jasmine or basmati rice. Consider adding a fresh salad for contrast.
Cook techniques
Preheating the Oven
Preheating the oven ensures an even cooking temperature, which is crucial for roasting. Set it to the recommended temperature to achieve the best results.
Preparing the Sauce
Whisking together the Massaman curry paste, coconut milk, and chicken stock until smooth creates a cohesive sauce that enhances the flavor of the lamb.
Coating the Lamb
Coating the lamb shoulder with the sauce before roasting allows it to absorb the flavors during cooking, resulting in a more flavorful dish.
Roasting with Vegetables and Spices
Adding onion wedges, cinnamon sticks, star anise, and baby potatoes around the lamb infuses additional flavor into the meat and side dishes while they roast.
Initial Roasting
Covering the pan with foil during the first hour of roasting traps moisture, which helps tenderize the lamb shoulder.
Lowering the Temperature
Reducing the cooking temperature after the initial hour allows the lamb to cook slowly and become tender, breaking down the collagen in the meat.
Turning the Lamb for Browning
Turning the lamb fat-side up and roasting uncovered aids in browning the surface, adding a crispy texture to the dish.
Resting the Lamb
Resting the lamb after cooking allows the juices to redistribute, making the meat more succulent when carved.
Skimming Excess Fat
Skimming off excess fat from the sauce before serving can enhance the flavor and texture of the final dish, ensuring it is not overly greasy.
Garnishing
Garnishing with sliced red chilies and coriander leaves adds freshness, color, and an extra layer of flavor before serving.
FAQ
Can I use a boneless lamb shoulder instead of bone-in?
Yes, you can use a boneless lamb shoulder, but adjust cooking times slightly as it may cook faster without the bone.
Is it necessary to use coconut milk?
Coconut milk adds a rich creaminess and distinct flavor to the dish; however, you can substitute it with another creamy alternative if desired.
What can I use instead of Massaman curry paste?
If you cannot find Massaman curry paste, you can create a substitute using a mix of curry powder, coconut milk, and spices like cardamom and cinnamon.
Can I cook this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Simply combine all ingredients and cook on low for 6-8 hours until the lamb is tender.
How do I know when the lamb is done cooking?
The lamb is done when it is fork-tender and pulling apart easily. A meat thermometer should read at least 63°C (145°F) for medium-rare.
Can I make this dish ahead of time?
Yes, you can prepare this dish ahead of time. Reheat gently in the oven before serving to ensure it stays juicy and flavorful.
Conclusion
The roasted lamb shoulder infused with Massaman curry is a delightful dish that brings rich flavors and tender meat to your table. The combination of the coconut milk and spices creates a luscious sauce that beautifully complements the roasting process, ensuring the lamb remains juicy and flavorful. Paired with fragrant jasmine or basmati rice, this meal is perfect for gatherings or special occasions.
More recipes suggestions and combination
Lamb Curry with Chickpeas
Enhance your classic lamb dish by adding canned chickpeas during the last hour of roasting for added protein and texture.
Vegetable Medley
Include a mix of carrots, bell peppers, and zucchini alongside the baby potatoes for a colorful and nutritious vegetable medley.
Spicy Mango Chutney
Serve the lamb with a side of spicy mango chutney to add a sweet and tangy contrast to the rich flavors of the curry.
Coconut Rice
Switch up your side by preparing coconut rice. Cook jasmine or basmati rice with coconut milk for a creamy and aromatic complement to the lamb.
Mixed Green Salad
Balance the richness of the dish with a light mixed green salad, featuring cucumber, cherry tomatoes, and a tangy vinaigrette.
Flatbreads
Serve warm flatbreads on the side to soak up the delicious sauce – they make for a great addition to the meal.
Slow Cooker Variation
For a convenient option, adapt this recipe for a slow cooker. Cook on low for 8 hours for an equally tender and flavorful result.
