Chang Braised Shoulder Of Lamb

Slow cooked lamb in a marinade of spices and beer

1. 1

   Brown off the lamb and remove from the pan
   
   Add more oil if necessary and fry all of the spices for 3-4 minutes to release the aromas
   
   Add all the other ingredients and bring the lamb and beer braising liquor to the boil and simmer for 10-15 minutes
   
   Cover and bake for 3-4 hours at 150 degrees
   
   When the meat is tender remove the lamb and set to one side
   
   Over a low to medium flame, reduce the braising liquor to concentrate the flavour and
   consistency. Season with fish sauce and serve with Chang steamed sticky rice
   
   Garnish with coriander leaves and deep-fried crisp shallots