Fall-apart massaman lamb shoulder
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
4 hrs 30 mins
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Resting
15 mins
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Servings
6 - 8
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Calories
478 kcal
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Course
Main Course
Fall-apart massaman lamb shoulder
Description
The lamb shoulder is coated and slowly roasted in a mix of Massaman curry paste, creamy coconut milk, and chicken stock, along with warming spices such as cinnamon sticks and star anise. Cooking begins at a high temperature to penetrate the meat and liquid, then lowers to allow slow cooking until the meat becomes tender enough to fall apart. The whole baby potatoes roast alongside the lamb, retaining shape and soaking in the curry flavors while the onions and spices further flavor the sauce.
Once cooked, the lamb is turned to brown and deepen the sauce’s color under the uncovered roast. The tender meat and rich curry sauce make an excellent main dish served with jasmine or basmati rice. Garnishes like fresh coriander and thinly sliced red chili add brightness and heat if desired.
The recipe suggests using bone-in shoulder for juiciness but provides tips for boneless cuts. The Massaman curry paste brand and quality of coconut milk affect the flavor intensity. This dish reheats very well and its flavors can improve after chilling, making it suitable for make-ahead meals. Adjustments to sauce thickness and seasoning are easy during the final browning step.
Ingredients
- 2-2.25kg/ 4 - 4.5 lb lamb shoulder , bone in, excess fat trimmed (but leave thin fat layer on (Note 1)
- 114g/ 4oz (1/2 cup) massaman curry paste or other brand (Note 2, Maesri brand, 1 can
- 400g/ 14 oz can coconut milk , full fat (Note 3)
- 3 cups chicken stock low sodium, or broth
- 1 onion , halved then cut into 1 cm / 1/2" thick wedges
- 2 cinnamon stick or 1/2 tsp powder
- 2 star anise (won't ruin if you don't have this)
- 600g/ 1.2 lb baby potatoes whole (don't cut cubes, Note 4, small
Garnishes / serving:
- 2 red chili finely sliced diagonally (optional, large
- 1 cup (lightly packed) Coriander highly recommended, leaves and sprigs, aka cilantro
- jasmine rice (basmati also excellent)
Instructions
Abbreviated recipe:
- Whisk curry, coconut and stock, put lamb in upside down. Add spices and potatoes, foil cover, roast 1 hour at 220°C/425°F (200°C fan), 3 hours 180°C/350°F (160°C fan) or until fall-apart. Uncover, turn lamb, 30 minutes. Garnish, serve!
Full recipe steps:
- Preheat the oven to 220°C/425°F (200°C fan-forced).
- Whisk the curry paste, coconut milk and chicken stock in a pan until lump free. Put lamb shoulder in, turn to coat in the sauce then place it so it's upside down (ie meaty / fat side down).
- Place the onion, cinnamon sticks, star anise and potatoes around the lamb. Cover with foil.
- Slow-cook - Roast for 1 hour. LOWER the oven to 180°C/350°F (160°C fan) then roast for a further 3 hours. (Note 5)
- Check - Remove foil and use forks to check the meat is virtually “fall-apart-tender”, it should be by this time. If not, cover and keep cooking.
- Brown - Turn the lamb over, spoon over sauce. Bake uncovered 30 minutes or until deep golden. (Note 6 for sauce adjustments)
- Serve - Rest for 10 - 15 minutes. Spoon off as much or as little excess fat off surface, discard. Mix sauce well (it's quite runny, if it was thicker it'd be too rich). Transfer to a serving dish, if you like, sprinkle with chilli and coriander. Serve! (Note 7 for serving styles)
Notes
- Use bone-in lamb shoulder up to 2.5 kg for best texture; boneless or leg cuts also work but may vary in juiciness.
- Recommended Massaman curry paste is Maesri brand for authentic flavor; alternatives can be used based on availability.
- Choose full-fat coconut milk with high coconut content for a richer sauce.
- Use small whole baby potatoes to avoid them disintegrating; don’t peel or cut into cubes.
- The initial high oven temperature reduces cooking time; lower heat for slow braising to tenderize the meat.
- The dish reheats well – after cooling, refrigerate and reheat covered at 180°C (350°F) for about one hour.
- If sauce is too thin or reduced too much, adjust by returning the pan to the oven sans lamb or adding water before final browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478cal | 24% |
| Carbohydrates | 18g | 6% |
| Protein | 48g | 96% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 142mg | 47% |
| Sodium | 502mg | 21% |
| Potassium | 1100mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2250IU | 45% |
| Vitamin C | 18mg | 20% |
| Calcium | 75mg | 8% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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