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.
- 1.5 – 2kg bone in lamb shoulder
- Jar of red curry paste
- 50ml fish sauce
- Combine half the jar of curry paste with 50ml fish sauce and rub into the lamb shoulder. Set aside for half an hour.
- Set up a 2×1 snake around half of the Weber, and start 15 coals in a chimney starter
- Once they’ve ashed over, pour out at front of snake and add some chunks of Apple wood along the snake.
- 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
- Add lamb shoulder over water pan and close the lid
- 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:
- Tablespoon coconut oil
- Red curry paste
- Tablespoon palm sugar
- 50ml fish sauce
- 400 ml tin coconut cream
- Heat coconut oil to liquid in saucepan and add other half of the jar of curry paste from meat prep
- Fry curry paste for a minute, then add crushed palm sugar and fish sauce, and cook for another minute
- Pour in coconut cream in, bring to boil and then reduce and simmer for 20 minutes
- Drizzle some over the pulled meat and mix in, and pour the rest into a jug to serve