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Red Curry Rubbed Lamb Shoulder

INGREDIENTS

LAMB

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

SAUCE

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

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.

Red Curry Rubbed Lamb Shoulder

LAMB

  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. Bring your smoker to 250F using either the snake or the minion method
  3. Add lamb shoulder over water pan and close the lid
  4. Check for temperature from about hour 4, you are aiming for around 165F – 170F.
  5. Wrap tightly in a double layer of foil and continue to cook until internal temp is around 205F or it probes like butter

SAUCE

  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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