Preparation time is 10minutes
Cook time is 4hours
Total time is 4hours 10minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
8
- 400milliliter canned Macro Organic light coconut milk
- 2 cups salt-reduced chicken stock
- 195grams massaman curry paste
- 1.50kilograms lamb shoulder roast
- 1kilograms washed white baby potatoes, halved
- 2tablespoons white vinegar
- 1tablespoons caster sugar
- 1 bunch radish, thinly sliced
- 1 Lebanese cucumber, thinly sliced
- 1/4 cup blanched peanuts, toasted, roughly chopped
- 60grams baby spinach leaves
Description
This show-stopping centrepiece is a must-try. Feed the whole family with slow roasted lamb shoulder, roast potatoes and pickled veg in 3 steps.
Method
Step 1 of 3
Preheat oven to 180°C/ 160°C fan-forced. Place milk, stock and half of the curry paste in a medium bowl and mix to combine. Rub lamb with remaining paste, then place in a large, deep baking dish, along with potato and stock mixture.
Cover with foil and bake for 3 hours. Uncover and cook for a further 1 hour or until lamb and potatoes are tender, and sauce has reduced by half. Rest lamb for 15 minutes.
Step 2 of 3
Meanwhile, combine vinegar, sugar and 2 tbs water in a medium airtight container. Add radish and cucumber, then toss to combine. Refrigerate until ready to serve.
Step 3 of 3
Shred lamb and scatter over peanuts and spinach. Serve with potatoes and pickled vegetable mixture.
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