Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals 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 Mix the curry paste with the fish sauce. With a sharp knife, score the lamb and rub the paste into the meat. 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 In a heavy based saucepan melt coconut oil. Add the curry paste and fry until fragrant and oil is released. 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 Place lamb on cutting board and slice. On a serving plate, spoon the prepared curry sauce over the lamb. Garnish with coriander leaves and fried eschalots. Serve pickled ginger and cucumber wedges on the side. Food Preparation time Cooking time Serves SHARE