HomeFood & drinkChang Braised Shoulder of Lamb

Chang Braised Shoulder of Lamb

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Origin of dish:  Thailand
 
Preparation time: 0 minutes
Cooking time: 260 minutes
 
Ingredients (for 3-4 people) :

    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

Method:

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.
Recipe shared by changbeer
Recipe(s) from the same person

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another free recipe every day






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