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Braised Shoulder of Lamb
Serves 4
Easy
Total time:
Uncover your exotic side and create an authentic Thai Braised Shoulder of Lamb using Chang beer
Skip to 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 1
Brown off the lamb and remove from the panstep 2
Add more oil if necessary and fry all of the spices for 3-4 minutes to release the aromasstep 3
Add all the other ingredients and bring the lamb and beer braising liquor to the boil and simmer for 10-15 minutesstep 4
Cover and bake for 3-4 hours at 150 degreesstep 5
When the meat is tender remove the lamb and set to one sidestep 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 ricestep 7
Garnish with coriander leaves and deep-fried crisp shallots
