Dinner
Massaman and Honey Lamb Escabeche
A Thai-Spanish family original, lamb shoulder slow-cooked in a massaman curry paste and honey marinade then finished with a Spanish escabeche of sherry vinegar and aromatics so the Thai warm spice depth and the Spanish sweet-sour pickling tradition produce a braise where all three compound notes are structurally present.
$6
25 minsPrep
2 hrs 30 minsCook
175 minsTotal
EasyLevel
Nutrition per serving
620Calories
42gProtein
32gFat
28gCarbs
8gSugar
4gFiber
720mgSodium
110mgChol
0gSat Fat
Goes well with
Belgian Dubbel
local
Thai Iced Tea
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Preheat oven to 160°C/320°F. Mix massaman paste, 2 tbsp honey, 3 grated garlic cloves, grated ginger, and soy sauce. Pat lamb dry, season with salt, coat thoroughly with paste. Slice 2 garlic cloves and 1 garlic clove thin; finely grate 3 garlic cloves. Blanch green beans 3 minutes, drain.
2
Sear
Heat 2 tbsp neutral oil in a large ovenproof casserole over high heat. Sear lamb 3–4 minutes per side until deeply browned. Remove and set aside; temperature should reach 160°C internal.
3
Braise
Add coconut milk and chicken stock to the casserole, stir and simmer. Return lamb, cover tightly, braise in oven 2 hours 15 minutes until meat falls from bone. Remove lamb, shred discarding bones, skim fat from braising liquid.
4
Build
Heat 2 tbsp olive oil in a small pan over medium. Add sliced garlic and bay leaves, cook 1 minute until golden. Add sherry vinegar, 1 tbsp honey, chilli flakes; simmer 2 minutes. Pour escabeche over shredded lamb, stir, simmer 3 minutes until combined.
5
Saute
Heat 1 tbsp olive oil in a pan over medium heat. Add 1 sliced garlic clove, sizzle 30 seconds. Toss blanched green beans through, season with sea salt flakes until coated and warm.
6
Plate
Spoon lamb and escabeche over steamed jasmine rice. Scatter fresh coriander and crushed peanuts over top. Serve green beans alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.6kg0.6kg bone-in lamb shoulder
- 1 tbsp1 tbsp neutral oil
- 1/2 tsp1/2 tsp fine sea salt
- 1 1/2 tbsp1 1/2 tbsp massaman curry paste
- 1 1/2 tbsp1 1/2 tbsp honey
- 3 cloves3 cloves garlic
- 11 thumb fresh ginger
- 3/4 tbsp3/4 tbsp soy sauce
- 200ml200ml coconut milk
- 150ml150ml chicken stock
- 1 1/2 tbsp1 1/2 tbsp sherry vinegar
- 11 bay leaves
- 1/4 tsp1/4 tsp dried chilli flakes
- 1 tbsp1 tbsp olive oil
- 200g200g green beans
- 1/2 tbsp1/2 tbsp olive oil
- sea salt flakes
- jasmine rice
- 7.5g7.5g fresh coriander
- 1 1/2 tbsp1 1/2 tbsp toasted peanuts
