Introduction
Exploring the rich flavors of Massaman curry, this recipe offers a succulent lamb shoulder cooked to perfection. With aromatic spices and creamy coconut milk, it’s a dish that is sure to impress at gatherings or family dinners. Here’s everything you need to know about the ingredients and preparation for this delightful meal.
Detailed Ingredients with measures
2-2.25kg/4-4.5 lb lamb shoulder, bone in, excess fat trimmed (but leave a thin fat layer)
114g/4oz (1/2 cup) Maesri Massaman curry paste (or other 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 powder)
2 star anise (optional)
600g/1.2 lb small baby potatoes, whole
2 large red chillis, finely sliced diagonally (optional garnish)
1 cup lightly packed coriander leaves & sprigs (cilantro, highly recommended)
Jasmine rice (or basmati, for serving)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 4 hours (includes resting time)
Total Time: 4 hours 15 minutes
Yield: 6-8 servings
Detailed Directions and Instructions
Preheat the Oven
Preheat the oven to 220°C/425°F (200°C fan-forced).
Prepare the Curry Sauce
In a pan, whisk together the Massaman curry paste, coconut milk, and chicken stock until the mixture is smooth and lump-free.
Prepare the Lamb Shoulder
Place the lamb shoulder in the pan with the sauce, ensuring it’s coated evenly. Position the lamb so that the meaty and fatty side is facing downwards.
Add Aromatics and Potatoes
Surround the lamb with onion wedges, cinnamon sticks, star anise, and whole baby potatoes. Cover the entire pan tightly with aluminum foil.
Initial Roasting
Roast the lamb in the preheated oven for 1 hour at 220°C/425°F (200°C fan).
Lower Temperature for Slow Cooking
After the first hour, reduce the oven temperature to 180°C/350°F (160°C fan) and continue to roast for an additional 3 hours.
Check Meat Tenderness
After 4 hours of total cooking time, remove the foil and use two forks to check if the meat is fall-apart tender. If it is not tender yet, cover it again with foil and continue roasting.
Browning the Lamb
Turn the lamb over, spoon some sauce over the top, and return it to the oven uncovered. Bake for an additional 30 minutes, or until the lamb is a deep golden color.
Rest and Serve
Once cooked, allow the lamb to rest for 10 to 15 minutes. During this time, spoon off any excess fat from the surface. Mix the sauce well before transferring it to a serving dish. Garnish with finely sliced red chilies and coriander leaves, if desired, then serve it alongside jasmine or basmati rice.
Notes
Note 1: Lamb
While small lamb shoulders work well, aim for those around 2-2.5kg (4-5 lb) for optimal meat amount. Boneless shoulder is another good option but will be less juicy than a bone-in cut.
Note 2: Massaman Curry Paste
Maesri brand is recommended for its quality and affordability. Alternative brands include Ayam or Five Tastes.
Note 3: Coconut Milk
Choose coconut milk with at least 80% coconut for better flavor. Look for trusted brands like Ayam.
Note 4: Potatoes
Use small whole baby potatoes for best results; avoid peeled and diced potatoes as they can disintegrate in the sauce.
Note 5: Oven Temperatures
The high initial roasting temperature cuts down on the required slow cooking time. For a slow cooker, cook on low for 10 hours, followed by finishing in the oven for 30-45 minutes.
Note 6: Adjusting Sauce
If there’s not enough sauce when removing the foil, add a little water before browning the lamb. If too much sauce remains, reduce in the oven without the lamb.
Note 7: Serving Style
Consider different serving styles for various occasions: whole, boneless, or shredded lamb works for different gatherings.
Note 8: Make-Ahead Tip
This roast reheats exceptionally well. For best results, cool completely, refrigerate overnight, and reheat at 180°C/350°F (160°C fan) for 1 hour prior to serving.
Cook techniques
Whisking Sauces
Combine the curry paste, coconut milk, and chicken stock in a pan, whisking until the mixture is smooth and lump-free.
Preparing the Lamb
Place the lamb shoulder in the sauce, ensuring it is well coated, then position it upside down (meaty side facing down) in the baking dish.
Arranging Aromatics
Surround the lamb with onion wedges, cinnamon sticks, star anise, and whole baby potatoes to enhance flavor during roasting.
Slow Roasting
Start with high-temperature roasting to heat the lamb and liquid quickly, followed by a longer slow roast to ensure tenderness.
Checking for Doneness
After initial roasting, remove the foil and check if the meat is fall-apart tender; if not, cover and continue cooking.
Browning the Lamb
Turn the lamb over, spoon over sauce, and bake uncovered to achieve a deep golden color on the surface.
Resting and Serving
Allow the lamb to rest before serving. Skim off excess fat from the surface and mix the sauce well, serving it with garnishes.
FAQ
Can I use other cuts of meat?
Yes, boneless short rib or whole pork shoulder will work. Adjust cooking times for different cuts. Chicken is not recommended.
What type of curry paste should I use?
Maesri brand is preferred for its quality, but other brands like Ayam, Five Tastes, or Volcom can also be used.
How should I choose coconut milk?
Look for coconut milk that contains at least 80% coconut for better flavor; Ayam brand is a favored option.
Can I use different potatoes?
Small baby potatoes are ideal; avoid peeled cubes as they may disintegrate during cooking.
Is there a slow cooker option?
Yes, you can cook on low for 10 hours, then transfer to the oven to finish for browning and sauce reduction.
How do I adjust the sauce consistency?
If the sauce is too thin, add water before browning the lamb. If it’s too thick, return it to the oven without the lamb to reduce further.
Can this recipe be made ahead?
Yes, this dish reheats well, and the flavor improves over time. Store it in a ceramic or glass dish and reheat as directed.
Conclusion
This luscious lamb shoulder, slow-cooked in a rich, aromatic Massaman curry sauce, promises an unforgettable meal that is perfect for gatherings or cozy family dinners. The combination of tender lamb and flavorful spices melds together for a dish that will certainly impress your guests. Don’t forget the jasmine rice on the side to soak up all that delicious sauce!
More recipes suggestions and combination
Try substituting the lamb shoulder with a pork shoulder for a different flavor profile, while still enjoying the unique spice blend of the Massaman curry.
Vegetarian option
Use a medley of hearty vegetables such as eggplant, bell peppers, and sweet potatoes cooked in the Massaman sauce for a flavorful vegetarian alternative.
Seafood twist
Replace the meat with chunks of firm fish like salmon or even prawns, and adjust the cooking time for a lighter seafood variation.
Fusion tacos
Shred the leftover lamb and use it as a filling for tacos, topped with fresh coriander, sliced chili, and a squeeze of lime for a fun twist.
Curried potato salad
Use the leftover potatoes mixed with additional curry sauce, fresh herbs, and a splash of lime juice for a unique and flavorful potato salad.
Side dish pairing
Serve with warm naan bread or poppadoms to complete your meal and offer guests a chance to scoop up that irresistible sauce.
