Slow-Roasted Massaman Lamb Shoulder

Name: Slow-Roasted Massaman Lamb Shoulder
Prep time: 5 min
Cook time: 270 min
Total time: 275 min
Yield: 6
Ingredients: 2.25 kg lamb shoulder; 114 g Maesri Massaman curry paste; 400 ml coconut milk; 3 cup chicken stock; 600 g baby potatoes; 1 onion; 2 cinnamon sticks; 2 star anise; 2 large red chillis; 1 cup coriander leaves & sprigs; 2 cup Jasmine rice

This incredibly tender Massaman lamb shoulder is slow-roasted until it literally falls off the bone. Infused with aromatic Thai spices and creamy coconut milk, this effortless one-pan meal is the ultimate comfort food for a stress-free family feast.

Servings6 Portions

Prep Time5 Mins

Cook Time270 Mins

Difficulty

Easy

Ingredients

lamb shoulder
2.3 kg
Maesri Massaman curry paste
114 g
coconut milk
400 ml
chicken stock
3 cup
baby potatoes
600 g
onion
1
cinnamon sticks
2
star anise
2
large red chillis
2
coriander leaves & sprigs
1 cup
Jasmine rice
2 cup

Step-by-Step Instructions

Preheat your oven to 220°C/425°F (200°C for fan-forced ovens).

In a large, deep roasting pan, whisk together the Massaman curry paste, coconut milk, and chicken stock until the mixture is smooth and free of lumps.

Place the lamb shoulder in the pan and turn it to coat thoroughly in the sauce. Position the lamb so it is meaty-side down (fat side up) to ensure the meat stays moist during the long roast.

Scatter the chopped onion, cinnamon sticks, star anise, and baby potatoes in the sauce around the lamb. Cover the pan tightly with a double layer of aluminum foil.

Place in the oven and roast for 1 hour. After an hour, lower the oven temperature to 180°C/350°F (160°C fan) and continue roasting for a further 3 hours.

Remove the foil and check the meat with two forks; it should be very tender and easy to pull apart. If it's still a bit tough, cover and roast for another 30 minutes.