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.

This method of cooking is very similar to the way we did our Yellow Curry Pork Neck, in that the rub is a wet rub of curry paste and fish sauce, except this time using red curry paste. Red curry tends to be hotter, so if you like a kick of heat, this one is for you.

INGREDIENTS

  • 1.5 – 2kg bone in lamb shoulder
  • Jar of red curry paste
  • 50ml fish sauce

METHOD

  1. Combine half the jar of curry paste with 50ml fish sauce and rub into the lamb shoulder. Set aside for half an hour.
  2. Set up a 2×1 snake around half of the Weber, and start 15 coals in a chimney starter
  3. Once they’ve ashed over, pour out at front of snake and add some chunks of Apple wood along the snake.
  4. Add a water pan with 5ml of water under where the meat will sit on the grill plate, pop grill plate on, add lid and bring up to 250F
  5. Add lamb shoulder over water pan and close the lid
  6. Cook for 6-7 hours until pulling away from the bone easily, and an internal temperature of approx. 205F

Making a finishing sauce for it is also the same as the yellow curry method:

SAUCE

  • Tablespoon coconut oil
  • Red curry paste
  • Tablespoon palm 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
Summary
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Recipe Name
Red Curry Rubbed Lamb Shoulder
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