Chang braised shoulder of lamb

shoulder of lamb


200g lamb shoulder
330ml Chang Beer
250ml chicken or beef stock
100ml rice wine or cream sherry2 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


  1. Brown off the lamb and remove from 
  2. the pan
  3. Add more oil if necessary and fry all of the spices for 3-4 minutes to release the aromas
  4. Add all the other ingredients and bring the lamb and beer braising liquor to the boil and simmer for 10-15 minutes
  5. Cover and bake for 3-4 hours at 150 degrees
  6. When the meat is tender remove the lamb and set to one side
  7. 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
  8. Garnish with coriander leaves and deep-fried crisp shallots

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