Rick Shores' Slow Roasted Lamb Shoulder with Yellow Bean, Cumin and Chilli

 

Ben Berei's slow-roasted lamb's shoulder at Rick Shores is packed with spice.

What you will need

80 ml (1/3 cup) sunflower oil

4 rosemary stalks, leaves stripped

3 garlic cloves, thinly sliced on mandolin

2 dried long red chillies, dry-roasted, finely chopped

½ cup (loosely packed) coriander leaves

  Braised lamb shoulder

1 litre (4 cups) chicken stock, preferably unsalted (see note)

300 ml yellow bean paste (see note)

300 ml Shaoxing wine

150 ml soy sauce

150 ml kecap manis

2 tsp cumin seeds

2 tsp Korean chilli powder (see note)

1 tsp Chinese five spice powder

1 tsp raw caster sugar

4 rosemary sprigs

1.4 kg oyster-cut lamb shoulder (see note)

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