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1kg lamb shoulder (bone in, excess fat trimmed (but leave thin fat layer on)

57g or ¼ cup (½ a can) Maesri Massaman curry paste

½ can (200ml) coconut milk (full fat)

1.5 cups chicken stock/broth

1 onion (halved then cut into 1 cm / ½" thick wedges)

¼ tsp dried cinnamon

1 star anise

1 tsp salt

300g small baby potatoes (whole and unpeeled), do not cut into cubes.

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For garnish:

1 chilli (finely sliced diagonally)

½ cup (lightly packed) coriander leaves and sprigs. Do not discard the stems. Put the coriander + chilli into a small container in fridge and chop/freeze remaining coriander

Jasmine rice

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Fast cooking method

1. Whisk curry, coconut and stock, put lamb in upside down. Add spices and potatoes, foil cover, roast 1 hour at 220°C/425°F (200°C fan), 3 hours 180°C/350°F (160°C fan) or until fall-apart. Uncover, turn lamb, 30 minutes. Garnish, serve!

   Slow cook method

2. Preheat the oven to 220°C/425°F (200°C fan-forced).

3. Whisk the curry paste, coconut milk and chicken stock in a pan until lump free. Put lamb shoulder in, turn to coat in the sauce then place it so it's upside down (ie meaty / fat side down).

4. Place the onion, cinnamon sticks, star anise and potatoes around the lamb. Cover with foil.

5. Slow-cook - Roast for 1 hour. LOWER the oven to 180°C/350°F (160°C fan) then roast for a further 3 hours. No need to wait the whole time, please message me how much time remains on oven.

6. Check - Remove foil and use forks to check the meat is virtually “fall-apart-tender”, it should be by this time. If not, cover and keep cooking.

7. Brown - Turn the lamb over, spoon over sauce. Bake uncovered 30 minutes or until deep golden.

8. Serve - Rest for 10 - 15 minutes. Spoon off as much or as little excess fat off surface, discard. Mix sauce well (it's quite runny, if it was thicker it'd be too rich). Transfer to a serving dish, if you like, sprinkle with chilli and coriander. Serve! (Note 6 for serving styles)