Massaman slow-roasted lamb shoulder with potatoes recipe

All the work is in the paste, then you let the oven do the rest. Don’t skip the charring of the aromatics in the paste as this imparts a smoky flavour that gives body to the dish.

We prefer frying our garnishes from scratch, but if you want to save time, scatter with store-bought fried garlic and fried shallots, which are available at Asian grocers.