Lamb Shoulder Massaman Curry

Recipe ⬇️ or PRINT: This is a recipe for a succulent fall-apart tender lamb shoulder that is slow cooked in a rich massaman curry sauce, presented in a grand roast lamb centrepiece form. My current most-made lamb shoulder recipe. Takes 5 minutes to put together! - N x –––––––––––- 5 Minute fall-apart Massaman Lamb Shoulder 4 – 4.5 lb lamb shoulder, bone in*, excess fat trimmed (but leave thin fat layer on) 114g/ 4oz Maesri Massaman curry paste (1 can, 1/2 cup), or other brand 400g/ 14 oz can coconut milk, full fat 3 cups chicken stock/broth, low sodium 1 onion, halved then cut into 1 cm / 1/2″ thick wedges 2 cinnamon sticks 2 star anise 600g/ 1.2 lb small baby potatoes, whole (don’t cut cubes, will disintegrate) GARNISHES / SERVING: 2 large red chillis, finely sliced diagonally (optional) 1 cup (lightly packed) coriander leaves & sprigs (cilantro) S