BRAISED SHOULDER OF LAMB
Uncover your exotic side and create an authentic Thai Braised Shoulder of Lamb using Chang beer
Provided by changbeer
Time 3h30m
Yield Serves 4
Number Of Ingredients 19
Steps:
- 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
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