Fall-apart massaman lamb shoulder

Name: Fall-apart massaman lamb shoulder
Prep time: 5 min
Cook time: 270 min
Total time: 275 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 2 -2.25kg/ 4 - 4.5 lb lamb shoulder (, bone in, excess fat trimmed (but leave thin fat layer on (Note 1)); 114 g / 4oz (1/2 cup) Maesri Massaman curry paste (1 can) (, or other brand (Note 2)); 400 g / 14 oz can coconut milk (, full fat (Note 3)); 3 cups chicken stock/broth (, low sodium); 1 onion (, halved then cut into 1 cm / 1/2" thick wedges); 2 cinnamon sticks ((or 1/2 tsp powder)); 2 star anise ((won't ruin if you don't have this)); 600 g / 1.2 lb small baby potatoes (, whole (don't cut cubes, Note 4)); 2 large red chillis (, finely sliced diagonally (optional)); 1 cup (lightly packed) coriander leaves & sprigs (cilantro) (, highly recommended); Jasmine rice ((basmati also excellent))

Recipe video above. Fall-apart succulent lamb smothered in a rich massaman curry sauce with melt-in-your-mouth potatoes that will take you 5 minutes to prepare. This larger-format version of Lamb Shanks Massaman Curry is made for groups: make up to 4 shoulders at once (serves 25 - 30!), reheats 110%

⏱️ 275 min 🔪 Prep: 5 min 🔥 Cook: 270 min 📊 Hard ⭐ 4.9 (61) 👁️ 2 views

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Foto: RecipeTin Eats

Ingredients

6 servings

2 -2.25kg/ 4 - 4.5 lb lamb shoulder (, bone in, excess fat trimmed (but leave thin fat layer on (Note 1))
114 g / 4oz (1/2 cup) Maesri Massaman curry paste (1 can) (, or other brand (Note 2))
400 g / 14 oz can coconut milk (, full fat (Note 3))
3 cups chicken stock/broth (, low sodium)
1 onion (, halved then cut into 1 cm / 1/2" thick wedges)
2 cinnamon sticks ((or 1/2 tsp powder))
2 star anise ((won't ruin if you don't have this))
600 g / 1.2 lb small baby potatoes (, whole (don't cut cubes, Note 4))
2 large red chillis (, finely sliced diagonally (optional))
1 cup (lightly packed) coriander leaves & sprigs (cilantro) (, highly recommended)
Jasmine rice ((basmati also excellent))

Steps

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!
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)

Nutrition Facts (per serving)

478 kkal

Protein 48g (53%)

Carbs 18g (20%)

Fat 24g (27%)

Macronutrients

Calories47824% DV

Protein48g96% DV

Carbs18g6% DV

Fat24g37% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 4.800

Per Serving Rp 800/serving

🏠 Save ~Rp 9.600 compared to buying!

📋 Price Breakdown (9% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
-2.25kg/ 4 - 4.5 lb lamb shoulder	2	-	-
/ 4oz	114 g	-	-
/ 14 oz can coconut milk	400 g	Rp 12.000/kg	Rp 4.800
chicken stock/broth	3 cups	-	-
onion	1	-	-
cinnamon sticks	2	-	-
star anise	2	-	-
/ 1.2 lb small baby potatoes	600 g	-	-
large red chillis	2	-	-
	1 cup	-	-
Jasmine rice	-	-	-