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Fall-Apart Massaman Lamb Shoulder Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/fall-apart-massaman-lamb-shoulder-recipe/