Red curry lamb shoulder

Red curry lamb shoulder

Lamb shoulder is perfect for the BBQ. Cook it long enough and it turns into a beautifully tender cut that just pulls away from the bone and gives you incredible flavoured meat, and this red curry lamb shoulder is a perfect spin on it.

In this recipe you rub a wet rub of red curry paste and fish sauce

INGREDIENTS

  • 1.5 – 2kg boneless Steak King lamb shoulder
  • Jar of red curry paste
  • 50ml fish sauce

METHOD

  1. Lightly score the lamb shoulder so that it absorbs the paste
  2. Combine half the jar of curry paste with 50ml fish sauce and rub into the lamb shoulder. Set aside for half an hour.
  3. Bring your smoker or BBQ to 250F (120 celsius)
  4. Add lamb shoulder over a water pan in the smoker or directly in to the grills of your BBQ and close the lid
  5. Check for and internal temperature from about hour 4, you are aiming for around 165F – 170F (180C)
  6. Wrap tightly in a double layer of foil and continue to cook until internal temp is around 205F (100C) or it starts to flake when you pull apart

SAUCE

  • Tablespoon coconut oil
  • Red curry paste
  • Tablespoon palm sugar or white sugar
  • 50ml fish sauce
  • 400 ml tin coconut cream

METHOD

  1. Heat coconut oil to liquid in saucepan and add other half of the jar of curry paste from meat prep
  2. Fry curry paste for a minute, then add crushed palm sugar and fish sauce, and cook for another minute
  3. Pour in coconut cream in, bring to boil and then reduce and simmer for 20 minutes
  4. Drizzle some over the pulled meat and mix in, and pour the rest into a jug to serve
  5. Serve with rice and coriander

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