Recipe Provided ByThomas Pisha-Duffly
4 to 6
- 2 pounds American Lamb shoulder, whole
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 1 tablespoon lemongrass, thinly sliced
- 1 tablespoon chopped shallot
- 1 teaspoon shrimp paste (Belacan)
- 2 quarts lamb or chicken stock
- 1/2 cup tamarind pulp
- 1 teaspoon turmeric
- 1 cup fish sauce
- 1 cup palm sugar
- 1 tablespoon chopped Thai bird chili
- 2 cups coconut milk
- Egg noodles
Smoke lamb shoulder 2 hours, or sear all over until golden brown.
In a large pot, sweat ginger, garlic, lemongrass, shallot and shrimp paste until brown and soft. Add lamb into the pot; cover with stock, adding water if needed. Heat to a boil; drop to a low simmer. Add tamarind, turmeric, fish sauce, palm sugar and Thai bird chilies. Cook on low for 3 hours, until lamb is falling off the bone.
Pull out lamb and pull off the bone; chop into small pieces. Add back into the broth; add coconut milk and salt to taste. Remove from heat and reserve.
Cook egg noodles; reserve 1/3 uncooked for frying. Fry some of the noodles until crispy.
Ladle broth over cooked noodles. Top with scallions, fermented mustard greens, fried shallots or other garnish. Top with crispy noodles and serve!