Braised Shoulder of Lamb
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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
- STEP 1Brown off the lamb and remove from the pan
- STEP 2Add more oil if necessary and fry all of the spices for 3-4 minutes to release the aromas
- STEP 3Add all the other ingredients and bring the lamb and beer braising liquor to the boil and simmer for 10-15 minutes
- STEP 4Cover and bake for 3-4 hours at 150 degrees
- STEP 5When the meat is tender remove the lamb and set to one side
- STEP 6Over 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
- STEP 7Garnish with coriander leaves and deep-fried crisp shallots
