BRAISED SHOULDER OF LAMB

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Braised Shoulder of Lamb image

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

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

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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