Description
A delicious 5 Minute Fall-apart Massaman Lamb Shoulder that captivates with aromatic spices and rich flavors, perfect for any dinner.
Ingredients
Scale
- 1 kg Lamb shoulder (bone-in cut for rich flavor)
- 200 g Maesri Massaman curry paste (for authentic flavor)
- 400 ml Coconut milk (full-fat for creaminess)
- 500 ml Chicken stock (low-sodium option)
- 1 medium Onion (sweetness caramelizes during roasting)
- 2 sticks Cinnamon sticks (whole sticks preferred)
- 2 pieces Star anise
- 500 g Baby potatoes (small, whole)
- 2 pieces Red chillis (sliced for garnish)
- 30 g Coriander leaves (fresh for garnish)
- 300 g Jasmine rice (fluffy to balance the richness)
Instructions
- Preheat the oven to 220°C/425°F (200°C fan-forced).
- Whisk together the curry paste, coconut milk, and chicken stock until smooth.
- Coat the lamb shoulder in the sauce and place it upside down.
- Scatter onion, cinnamon sticks, star anise, and baby potatoes around the lamb, cover with foil.
- Roast for 1 hour, then lower the temperature to 180°C/350°F (160°C fan) and roast for 3 hours.
- Check the tenderness; if not tender, cook longer covered.
- Turn lamb over, spoon sauce over and bake uncovered for 30 minutes.
- Let it rest for 10-15 minutes, garnish with chillis and coriander before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 255 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: Thai
Nutrition
- Serving Size: 1 portion
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 120 mg