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.
Ingredients
Scale
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)
Instructions
- Preheat the Oven: Set your oven to 220°C/425°F (200°C fan-forced) to get ready for roasting the lamb shoulder.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
