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Kit: all ingredients
Thai Pulled Lamb
about 195 minutes“Lamb shoulder cooked slowly in Thai red curry and coconut milk until it pulls apart. Serve with rice or in wraps.”
What you need
From Grensland- Lamb Shoulder: about 250 g per adult
Onions, garlic, fresh ginger, thai red curry paste, coconut milk, chicken stock, fish sauce, lemongrass, soy sauce, limes, lime leaves
In one kit (serves 4)- Lamb Shoulder: 1000 g
- Onions: 200 g
- Garlic: 15 g
- Fresh ginger: 20 g
- Thai red curry paste: 50 g
- Coconut milk: 1 × 400 ml tin
- Chicken stock: 200 ml
- Fish sauce: 20 ml
- Lemongrass: 1 stalk
- Soy sauce: 10 ml
- Limes: 1
- Lime leaves: 3 leaves
Method
- 1Brown the lamb in the oil and take it out. Soften the chopped onion, then add the garlic, ginger and Thai red curry paste. Cook for a minute until fragrant.
- 2Add the coconut milk, stock, fish sauce, soy sauce, a tablespoon of brown sugar, the bruised lemongrass and the lime leaves. Put the lamb back, cover and simmer very gently until it pulls apart easily (2½–3 hours).
- 3Take out the lamb, lemongrass and lime leaves. Shred the lamb with two forks, leaving out any fat. Boil the sauce uncovered until rich, then fold the meat back in.
- 4Squeeze in the lime juice. Taste before adding salt; the fish sauce and soy sauce are already salty.