Fall-Apart Massaman Lamb Shoulder Recipe

Introduction

This fall-apart Massaman lamb shoulder is a rich and comforting dish perfect for a cozy dinner. Slow-roasted with fragrant spices, creamy coconut milk, and tender baby potatoes, it effortlessly melts in your mouth. Served with jasmine rice, it’s a delicious way to enjoy traditional Thai flavors at home.

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 (1 can) or other brand
• 400 g (14 oz) can full-fat coconut milk
• 3 cups low sodium chicken stock/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 (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, to serve

Instructions

1. Step 1: Preheat the 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. Place the lamb shoulder into the mixture, turning to coat it well. Position the lamb upside down with the meaty, fat side down.
3. Step 3: Arrange the onion wedges, cinnamon sticks, star anise, and baby potatoes around the lamb. Cover the pan tightly with foil.
4. Step 4: Roast the lamb for 1 hour at 220°C (425°F). Then lower the oven temperature to 180°C (350°F) or 160°C (fan-forced) and continue roasting for another 3 hours until the meat is tender and falling apart.
5. Step 5: Remove the foil and check the lamb with forks to ensure it is fall-apart tender. If not fully tender, cover and cook longer as needed.
6. Step 6: Turn the lamb over, spoon some sauce over it, and roast uncovered for an additional 30 minutes or until the surface is deep golden and slightly browned.
7. Step 7: Remove from the oven and let the lamb rest for 10 to 15 minutes. Skim off excess fat from the surface if desired. Mix the sauce well—it should be runny but flavorful.
8. Step 8: Transfer the lamb, potatoes, and sauce to a serving dish. Garnish with sliced red chillis and fresh coriander leaves. Serve hot with jasmine or basmati rice.

Tips & Variations

• For a milder curry, reduce the amount of Massaman paste or omit the red chillis.
• Using bone-in lamb shoulder helps keep the meat moist and flavorful during slow roasting.
• Baby potatoes should be kept whole to better absorb the curry sauce and maintain texture.
• If you prefer a thicker sauce, simmer some of the cooking liquid separately to reduce before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of stock or coconut milk if the sauce has thickened too much. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless lamb shoulder instead of bone-in?

Yes, you can use boneless lamb shoulder, but bone-in will provide more moisture and depth of flavor during the slow roasting process.

What can I substitute for Massaman curry paste if I don’t have it?

If Massaman curry paste is unavailable, you can use a mild red curry paste or make a simple blend of mild curry powder with some ground cinnamon and cloves to mimic the flavor.

Fall-Apart Massaman Lamb Shoulder Recipe

Print Recipe

★★★★★

4.8 from 116 reviews

This Fall-apart Massaman Lamb Shoulder recipe features a tender, slow-roasted lamb shoulder simmered in a rich and aromatic Massaman curry sauce made with coconut milk, curry paste, and warming spices like cinnamon and star anise. The lamb is roasted with baby potatoes and onions until it is incredibly tender and flavorful, perfect for a comforting family meal served with jasmine or basmati rice.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 4 hours 30 minutes
• Total Time: 4 hours 50 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Lamb and Curry

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

Vegetables and Spices

• 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)
• 600g (1.2 lb) small baby potatoes, whole (do not cut into cubes)
• 2 large red chillis, finely sliced diagonally (optional)
• 1 cup lightly packed coriander leaves & sprigs (cilantro), highly recommended

To Serve

• Jasmine rice or basmati rice

Instructions

1. Preheat Oven: Preheat your oven to 220°C/425°F (200°C fan-forced) to ensure it reaches the right high temperature for the initial roasting stage.
2. Prepare Sauce and Lamb: In a pan, whisk together the Massaman curry paste, coconut milk, and chicken stock until smooth and lump-free. Place the lamb shoulder in the mixture and turn to coat thoroughly. Position the lamb upside down in the roasting pan, with the meaty (fat) side down.
3. Add Vegetables and Spices: Arrange the onion wedges, cinnamon sticks, star anise, and whole baby potatoes around the lamb. Cover the pan tightly with foil to trap moisture.
4. Roast Slowly: Place covered lamb in the oven and roast at 220°C (425°F) for 1 hour to initially sear and start cooking.
5. Lower Temperature and Continue Cooking: After 1 hour, reduce oven temperature to 180°C/350°F (160°C fan). Continue roasting for an additional 3 hours, allowing the lamb to become fall-apart tender and the flavors to concentrate.
6. Check for Tenderness: Remove the foil and test the lamb with forks to ensure it is very tender and near falling apart. If not tender yet, cover again and continue roasting until it reaches the desired texture.
7. Brown the Lamb: Turn the lamb over so the meaty side is up. Spoon some sauce over it and roast uncovered for 30 minutes until the surface develops a deep golden color.
8. Rest and Serve: Let the lamb rest for 10-15 minutes after roasting. Spoon off excess fat floating on the surface and discard it. Stir the sauce well; it will be somewhat runny to balance richness. Transfer lamb and vegetables to a serving dish, sprinkle with sliced red chilli and fresh coriander. Serve hot with jasmine or basmati rice.

Notes

• Note 1: Leaving a thin layer of fat on the lamb prevents it from drying out and adds flavor throughout the long cooking time.
• Note 2: Maesri is a traditional Massaman curry paste; however, other good quality brands work well too.
• Note 3: Full fat coconut milk ensures richness and creaminess in the curry sauce.
• Note 4: Use whole small baby potatoes to absorb the curry flavors without disintegrating.
• Note 5: The slow roasting at lower temperature after initial high heat is key to achieving tender, fall-apart lamb.
• Note 6: The sauce is intentionally runny; thickening it would make the dish too rich. Adjust seasoning as needed after roasting.
• Note 7: Serving with fresh chilli and coriander adds brightness and freshness to balance the rich curry. Rice is essential for soaking up the flavorful sauce.

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