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Massaman Shoulder of Lamb

This is without a doubt one of the best ways to cook shoulder of lamb, using the delicious, fragrant spices and fresh flavour of our new Massaman Curry Paste!

Ingredients

100g Shemin’s Massaman Curry Paste 

3 fresh chillies chopped (optional)

1 level tablespoon palm sugar (can also use brown sugar)

1 tablespoon soya sauce or fish sauce

handful of chopped herbs e.g. coriander, mint, chives etc

4 tablespoons water

2 kilo shoulder of lamb or leg of lamb

Method

  1. Mix all the  ingredients except the lamb in a bowl with enough water to make a spreadable paste.
  2. Make slits into the lamb and rub the paste all over the lamb making sure it’s completely covered.
  3. Cover and marinade in the fridge for 5-6 hours or overnight.
  4. Before cooking, bring the lamb up to room temperature and wrap in foil. Put into the oven on 160°C / gas mark 3 for six hours, or in a slow cooker on low for six hours, or on high for four hours.
  5. You can also transfer the lamb half way through to a baking tray and BBQ with the lid closed; cook until done or to your liking.
  6. Serve with boiled / roast potatoes and salad.
Serves 6

Products used in this recipe

Shemin's Massaman Curry Paste

Shemin’s Massaman Curry Paste

£4.75
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