Fall-Apart Massaman Lamb Shoulder Recipe

Introduction

This fall-apart Massaman lamb shoulder is a rich and aromatic dish that slowly braises until tender and flavorful. Infused with warm spices and creamy coconut milk, it’s a comforting meal perfect for any occasion.

Ingredients

• 2-2.25 kg (4 – 4.5 lb) lamb shoulder, bone-in, excess fat trimmed but leave a thin fat layer
• 114 g (4 oz / 1/2 cup) Maesri Massaman curry paste or other brand
• 400 g (14 oz) can full-fat coconut milk
• 3 cups low sodium chicken stock or broth
• 1 onion, halved then cut into 1 cm (1/2″) thick wedges
• 2 cinnamon sticks or 1/2 tsp cinnamon powder
• 2 star anise (optional)
• 600 g (1.2 lb) small baby potatoes, whole
• 2 large red chillis, finely sliced diagonally (optional)
• 1 cup lightly packed coriander leaves and sprigs (cilantro), highly recommended
• Jasmine rice or basmati rice, to serve

Instructions

1. Step 1: Preheat your oven to 220°C (425°F) or 200°C fan-forced.
2. Step 2: In a pan, whisk together the Massaman curry paste, coconut milk, and chicken stock until smooth and lump-free.
3. Step 3: Place the lamb shoulder in the curry mixture and turn to coat evenly. Position the lamb upside down in the pan, with the meaty, fatty side down.
4. Step 4: Arrange the onion wedges, cinnamon sticks, star anise, and whole baby potatoes around the lamb.
5. Step 5: Cover the pan tightly with foil and roast for 1 hour at 220°C (425°F).
6. Step 6: Lower the oven temperature to 180°C (350°F) or 160°C fan-forced and continue roasting for another 3 hours until the lamb is fall-apart tender.
7. Step 7: Remove the foil and check tenderness using forks; if not tender enough, cover and continue cooking.
8. Step 8: Turn the lamb over, spoon sauce over it, and bake uncovered for 30 minutes, or until the surface is deeply golden.
9. Step 9: Let the lamb rest for 10-15 minutes. Skim off any excess fat from the sauce. Stir the sauce well, transfer to a serving dish, and garnish with sliced chillis and coriander leaves.
10. Step 10: Serve hot alongside steamed jasmine or basmati rice for a complete meal.

Tips & Variations

• Use bone-in lamb shoulder for richer flavor and better texture.
• If you don’t have star anise, you can skip it without major impact on flavor.
• Add a splash of fish sauce or palm sugar for extra depth if desired.
• For a milder version, omit the red chillis.
• Serve with toasted peanuts or crushed fried shallots for added texture and flavor.

Storage

Store leftover lamb and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a low oven, adding a splash of water or stock if the sauce has thickened. This dish also freezes well for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless lamb shoulder instead?

Yes, boneless lamb shoulder can be used, but the flavor and texture may be slightly less rich compared to bone-in cuts.

Is there a vegetarian alternative to this recipe?

For a vegetarian version, substitute lamb with hearty vegetables like eggplant and mushrooms, and use vegetable stock instead of chicken stock. Adjust cooking times accordingly as vegetables cook faster.

Fall-Apart Massaman Lamb Shoulder Recipe

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★★★★★

4.8 from 137 reviews

• Author: Thomas
• Total Time: 4 hours 50 minutes
• Yield: 6–8 servings 1x

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Description

This Fall-apart Massaman Lamb Shoulder is a rich, slow-roasted dish where tender lamb shoulder is cooked in a fragrant Massaman curry sauce with coconut milk, aromatic spices, and baby potatoes. The lamb becomes meltingly soft and is finished with a beautiful golden crust. Served with fresh coriander, chilies, and jasmine rice, it’s a comforting and flavorful meal perfect for special occasions or family dinners.

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Ingredients

Scale 1x2x3x

Lamb and Curry Base

• 2–2.25 kg / 4 – 4.5 lb lamb shoulder, bone-in, excess fat trimmed but leaving a thin fat layer
• 114 g / 4 oz (1/2 cup) Maesri Massaman curry paste (1 can) or other brand
• 400 g / 14 oz can coconut milk, full fat
• 3 cups chicken stock/broth, low sodium

Aromatics and Vegetables

• 1 onion, halved then cut into 1 cm / 1/2″ thick wedges
• 2 cinnamon sticks (or 1/2 tsp cinnamon powder)
• 2 star anise (optional but recommended)
• 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 leaves & sprigs (cilantro), highly recommended

To Serve

• Jasmine rice (basmati also excellent)

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Instructions

1. Preheat the Oven: Set your oven to 220°C/425°F (200°C fan-forced) to get ready for roasting the lamb shoulder.
2. Prepare the Sauce and Lamb: Whisk together the Massaman curry paste, coconut milk, and chicken stock in a large pan until the mixture is smooth and lump-free. Place the lamb shoulder into the curry sauce and turn it to coat thoroughly, positioning it upside down with the meaty/fat side down in a roasting dish.
3. Add Aromatics and Potatoes: Arrange the onion wedges, cinnamon sticks, star anise, and whole baby potatoes around the lamb in the roasting pan. Cover the dish tightly with foil.
4. Slow Roast the Lamb: Roast the covered lamb at 220°C/425°F for 1 hour, then lower the oven temperature to 180°C/350°F (160°C fan) and continue roasting for an additional 3 hours until the meat is tender and nearly falling apart.
5. Check Tenderness: Remove the foil and test the lamb with forks to ensure it is virtually fall-apart tender. If not fully tender, cover again and continue cooking until ready.
6. Brown the Lamb: Turn the lamb over so the meaty side is facing up, spoon sauce over the top, and bake uncovered for 30 minutes or until the lamb develops a deep golden crust.
7. Rest and Serve: Let the lamb rest for 10-15 minutes after baking. Skim off excess fat from the surface of the sauce as desired and mix the sauce well before transferring everything to a serving dish. Garnish with sliced red chilies and fresh coriander leaves. Serve hot alongside jasmine or basmati rice.

Notes

• Note 1: Trimming excess fat helps reduce greasiness while leaving a thin fat layer preserves moisture and flavor during roasting.
• Note 2: Maesri Massaman curry paste is preferred for authentic taste, but other brands can be substituted to suit taste and availability.
• Note 3: Use full-fat coconut milk for the best creamy texture and flavor integration in the curry sauce.
• Note 4: Keep baby potatoes whole for even cooking and rustic presentation; cubing is not recommended.
• Note 5: The long slow roasting ensures the lamb becomes tender and absorbs the aromatic flavors of the curry and spices.
• Note 6: The sauce will be quite runny after cooking; this prevents the curry from becoming overly rich and heavy.
• Note 7: Serve with jasmine or basmati rice to soak up the flavorful sauce. Garnish with fresh herbs and chilies for added brightness and heat.

• Prep Time: 20 minutes
• Cook Time: 4 hours 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Thai

Keywords: Massaman curry, lamb shoulder, slow roast, Thai curry, coconut milk, fall-apart lamb, baby potatoes, comfort food