Braised Shoulder of Lamb
Member recipe

Braised Shoulder of Lamb

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Servings

Serves 4

Uncover your exotic side and create an authentic Thai Braised Shoulder of Lamb using Chang beer

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

Ingredients

  • 200g lamb shoulder
  • 330ml Chang Beer
  • 250ml chicken or beef stock
  • 100ml rice wine or cream sherry
  • 2 tbsp fish sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp palm sugar
  • 3 shallots
  • 1 tbsp fresh ginger
  • 5 garlic cloves
  • 6 chillies
  • ½ tbsp white pepper
  • ½ tbsp coriander seed
  • ½ tbsp cumin powder
  • 1 star anise
  • 2 cardamom pods
  • 4 cloves
  • 1 tbsp coriander root stalk
  • ¼ cup veg oil

Method

    1. Brown off the lamb and remove from the pan
    2. Add more oil if necessary and fry all of the spices for 3-4 minutes to release the aromas
    3. Add all the other ingredients and bring the lamb and beer braising liquor to the boil and simmer for 10-15 minutes
    4. Cover and bake for 3-4 hours at 150 degrees
    5. When the meat is tender remove the lamb and set to one side
    6. Over a low to medium flame, reduce the braising liquor to concentrate the flavour and consistency. Season with fish sauce and serve with Chang steamed sticky rice
    7. Garnish with coriander leaves and deep-fried crisp shallots

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips