Braised Shoulder Of Lamb
This hearty and aromatic dish combines succulent lamb shoulder with a rich beer-infused braising sauce. The tender meat is cooked to perfection in a fragrant blend of spices, creating a flavorful and satisfying meal. Serve this dish with Chang steamed sticky rice for a deliciously comforting experience that will surely impress your taste buds. Garnish with fresh coriander leaves and crispy shallots for a touch of freshness and crunch.
— Constant Cookbook
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
Instructions
- Brown off the lamb and remove from the pan
- Add more oil if necessary and fry all of the spices for 3-4 minutes to release the aromas
- Add all the other ingredients and bring the lamb and beer braising liquor to the boil and simmer for 10-15 minutes
- Cover and bake for 3-4 hours at 150 degrees
- When the meat is tender remove the lamb and set to one side
- 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
- Garnish with coriander leaves and deep-fried crisp shallots
Yield
Serves 4
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