Fall-Apart Massaman Lamb Shoulder Recipe

Introduction

This Fall-apart Massaman Lamb Shoulder is a comforting, richly spiced dish perfect for a cozy dinner. Slow-roasted to tender perfection, the lamb absorbs the warm flavors of Massaman curry, cinnamon, and star anise, making every bite flavorful and satisfying.

Ingredients

• 2–2.25 kg (4–4.5 lb) lamb shoulder, bone-in, excess fat trimmed (leave 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 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 whole baby potatoes (do not cut into cubes)
• 2 large red chillis, finely sliced diagonally (optional)
• 1 cup lightly packed coriander leaves and sprigs (cilantro), highly recommended
• Jasmine rice or basmati rice, for serving

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 pan and turn it to coat evenly with the sauce, then position it upside down so the meaty/fat side is down.
4. Step 4: Arrange the onion wedges, cinnamon sticks, star anise, and whole baby potatoes around the lamb. Cover the pan tightly with foil.
5. Step 5: Roast in the preheated oven for 1 hour.
6. Step 6: Lower the oven temperature to 180°C (350°F) or 160°C (fan-forced) and continue roasting uncovered for a further 3 hours, or until the lamb is fall-apart tender.
7. Step 7: Remove the foil and test the tenderness with forks; if it’s not quite tender, cover again and continue cooking until it is.
8. Step 8: Turn the lamb over so the meaty side is up, spoon some sauce over it, and bake uncovered for 30 minutes or until the top is deep golden and slightly caramelized.
9. Step 9: Let the lamb rest for 10–15 minutes. Spoon off excess fat from the surface of the sauce if desired. Mix the sauce well as it will be quite runny.
10. Step 10: Transfer the lamb and sauce to a serving dish, garnish with sliced red chillis and fresh coriander leaves, and serve with jasmine or basmati rice.

Tips & Variations

• For a richer sauce, use full-fat coconut milk and low sodium stock to control seasoning.
• If star anise is unavailable, omit it without affecting the dish too much.
• Feel free to add a handful of roasted peanuts or cashews for added texture.
• Serving with fragrant jasmine or basmati rice balances the spiced richness perfectly.
• Adjust the level of red chilli to suit your heat preference or omit for a milder dish.

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 to prevent the meat from drying out. The sauce may thicken when chilled; stir in a little water or stock when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless lamb shoulder for this recipe?

Yes, boneless lamb shoulder can be used, though bone-in adds more flavor and helps retain moisture during slow cooking.

What can I substitute for Massaman curry paste?

If Massaman curry paste is unavailable, use a mild red curry paste combined with ground cinnamon and other warming spices like cloves and cardamom to mimic its flavor profile.