Who doesn't love braised Lamb Shoulder?
A wonderful cut of meat at it's best when slow cooked.
I love cooking with my own produce and creating a new family favourite.
If you prefer a more traditional braised Lamb, the recipe works perfectly by seasoning with sea salt and white pepper, add a few fresh herbs such as rosemary and thyme. You can refer to my Traditional Lamb Shoulder Recipe or follow the method below.
I wanted to create a simple recipe that elevated flavours and put a twist on the traditional recipe. My Braised Coconut Lamb Shoulder incorporates delicate Indian Spice flavours. You can create your own spice mix, however Screaming Seeds, a local Geelong family company have created the perfect blend with the Butter Chicken Spice Blend. For those of you that love a bit more heat, add a fresh red birds eye chilli or two. I prefer to let the Lamb shine with a hint of curry which is why I've chosen this spice blend. It marries perfectly with coconut and does not overpower the lamb.
With Winter on its way, this dish will compliment any family dinner or get together.
This recipe is best started the day prior to cooking. This recipe will take 3.5 hours to cook in a slow oven.
A Bone In Lamb Shoulder you will give the perfect flavour and texture. A good trick when braising Lamb Shoulder Bone In, is to check your lamb and when the bone is visible and coming away from the meat, the the lamb is well on its way to perfection. I start checking after about 2 hours and also use this time to give the meat a quick baste with pan juices. You can take the lamb further by cooking longer if you like a shredded texture. We prefer our lamb tender, juicy and just holding together. I find if you take the lamb to a shredded texture it can become stringy and dry.
Lamb Shoulder Bone Visible
1 large Onion
400g Tin Diced Tomatos
1/2 Cup Coconut Milk
Few sprigs of Fresh Rosemary
Fresh Curry Leaves
2 Fresh Bay Leaves
Salt & Pepper
Option: Fresh Chilli
You can use a roasting pan with a double foil cover, or a good heavy based casserole pot. If using a heavy based pot it is always a good idea to also pop a foil cover underneath the lid.
Heat oven to 160°C
- Fresh Shoulder Of Lamb ~ use 2 tablespoons of the Butcher Curry Spice Blend as a rub to fully coat the lamb.
- Place it back in its freezer bag or a container, and let marinade over night in the fridge.
- Shoulder Of Lamb ~ Brown & Render the Lamb on the stop top in your pan.
- Push the lamb to the side of the pan and create a bed of Onion, fresh chopped chilli, tomato and fresh herbs in the pan
- Place the lamb on top of the bed of fresh ingredients and toss some salt and pepper on top of the lamb
- Place the foil on your pan
- Place in oven for 2.5 hours
- Remove from oven and carefully remove foil as there will be a lot of steam
- Check that the bone has come away from the lamb
- Stir in coconut milk and baste the lamb
- Cook for 1 more hour basting every 15 minutes
- Check that the bones have surfaced from the lamb meat and use two forks to gently see if the lamb is soft and tender. If not cook another 1/2 hour.
Brown & Render Lamb
Add Coconut Milk to Pan & Season Lamb
- Shoulder and leg are both great cuts of lamb for this slow-cooked method.
- If the bone has not come away from the meat after 2.5 hours you should check that the seal on your pot is secure.
- Let the lamb shoulder rest covered with a lid or foil so it does not steam dry.
- It would be extremely difficult to overcook this dish, but very easy to undercook, so don't be in a hurry.
- Strain the juices from the pan after the lamb is cooked and reduce down on the stovetop to use as a sauce.
Enjoy your cooking