Craving a fall-off-the-bone lamb dish that doesn’t take all day? This Sweet Coconut Lamb Shoulder is your answer! We’re using the magic of the pressure cooker to transform tough lamb shoulder into a melt-in-your-mouth masterpiece in under an hour. The aromatic blend of ginger, garlic, and warm spices, all simmered in a luscious coconut milk sauce, creates a dish that’s both comforting and exotic. Get ready for a weeknight dinner that tastes like a weekend feast!
Ingredients
• (Total Time: 45 MIN| Serves: 5)
• 2 lbs / 900 g lamb shoulder
• 2 tbsp / 30 ml avocado oil
• 2-inch / 5 cm piece of ginger, chopped
• 4 garlic cloves, finely chopped
• 1 large onion, cut into 6 wedges
• ½ cup / 120 ml full-fat coconut milk
• 3 cups / 720 ml vegetable stock
• Spices
• 1 tsp / 6 g salt
• 1 tsp / 2 g coriander powder
• 1 tsp / 2 g cumin powder
• ½ tsp / 1 g white pepper, freshly ground
Instructions
1. Place the rinsed lamb shoulder into the inner pot of your electric pressure cooker and pour in the vegetable stock. Secure the lid, ensuring the steam release valve is set to the ‘Sealing’ position.2. Select the ‘Pressure Cook’ or ‘Manual’ setting and cook on high pressure for 30 minutes.3. Once the cooking cycle is complete, carefully perform a quick pressure release. When the pin has dropped, open the lid and transfer the tender lamb to a plate, setting it aside.4. Carefully pour out the remaining stock from the pot. Select the ‘Sauté’ function. Add the avocado oil to the hot pot, followed by the chopped ginger, garlic, and onion wedges. Sauté for 5-6 minutes until fragrant and the onions have softened.5. While the aromatics are cooking, rub the reserved lamb shoulder all over with the salt, coriander powder, cumin powder, and white pepper. Return the seasoned lamb to the pot and pour in the coconut milk.6. Allow the coconut milk to come to a gentle simmer, coating the lamb in the sauce. Cook for 4-5 minutes to allow the flavors to meld, then press ‘Cancel’ to turn off the heat.7. Carefully transfer the lamb shoulder to a serving platter. Spoon the rich coconut and onion sauce from the pot over the meat.8. Serve immediately for the best flavor and texture.
Nutritional Information
• Approximate values per serving.
• Calories: 416
• Total Fats: 19.8g
• Net Carbs: 3.4g
• Protein: 52.2g
• Fiber: 1.6g
Pro Tips
• For a deeper flavor, use the ‘Sauté’ function to sear the lamb shoulder in oil on all sides before pressure cooking. Remove the lamb, sauté the aromatics, then return the lamb to the pot with the stock.
• For even more tender, fall-apart meat, allow the pressure to release naturally for 10-15 minutes before performing a quick release for any remaining pressure.
• If you prefer a thicker sauce, remove the lamb after simmering and select ‘Sauté’ again. Whisk in a slurry of 1 teaspoon of cornstarch with 2 teaspoons of cold water and simmer until thickened.
• This dish pairs beautifully with steamed jasmine rice, fluffy couscous, or warm naan bread to soak up every last drop of the delicious coconut sauce.
FAQ
Q: Can I make this lamb shoulder without a pressure cooker
A: Yes, you can adapt this recipe for a slow cooker or a Dutch oven. For a slow cooker, cook on low for 6-8 hours. In a Dutch oven, simmer on the stovetop or bake at 325°F (160°C) for 2.5-3 hours until the lamb is tender.
Q: Is searing the lamb shoulder before cooking necessary
A: Searing the lamb is an optional step that adds a deep, rich flavor to the meat and sauce through the Maillard reaction. While the dish is delicious without it, we highly recommend searing for the best possible taste as mentioned in our Pro Tips.
Q: Can I use light coconut milk instead of full-fat
A: For the richest and creamiest sauce, full-fat coconut milk is highly recommended. Light coconut milk can be used, but it will result in a thinner, less flavorful sauce.
Q: How do I store and reheat leftover coconut lamb shoulder
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The flavors often meld and taste even better the next day.
