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Braised Shoulder of Lamb
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Braised Shoulder of Lamb

By changbeer (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
Uncover your exotic side and create an authentic Thai Braised Shoulder of Lamb using Chang beer


  • 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


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

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