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Home > Selector Magazine > Food > Slow roasted lamb shoulder with yellow curry paste and pickled ginger
Food

Slow roasted lamb shoulder with yellow curry paste and pickled ginger

Preparation time
Cooking time
Serves

Ingredients

Lamb

  • 150g yellow curry paste
  • 50ml fish sauce
  • 1 boned and trimmed lamb shoulder
  • Pickled ginger and cucumber wedges, to serve

Sauce

  • 50ml coconut oil
  • 150g curry paste
  • 60g palm sugar
  • 60ml fish sauce
  • 500ml coconut milk

METHOD

Lamb

  1. Mix the curry paste with the fish sauce.
  2. With a sharp knife, score the lamb and rub the paste into the meat.
  3. Place in baking tray and place in a pre-heated oven at 140ºC. Roast for approximately 3 hours. Remove from oven and let rest in a warm spot for 30 minutes.

Sauce

  1. In a heavy based saucepan melt coconut oil. Add the curry paste and fry until fragrant and oil is released.
  2. Add sugar and fish sauce, then pour over coconut milk. Bring to boil, then simmer for 15 minutes. Set aside and keep warm.

To serve

  1. Place lamb on cutting board and slice.
  2. On a serving plate, spoon the prepared curry sauce over the lamb.
  3. Garnish with coriander leaves and fried eschalots. Serve pickled ginger and cucumber wedges on the side.
Food
Preparation time
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