Tender Lamb Shoulder Confit with Ginger and Green Curry

• 1 lamb shoulder (1.3–1.5 kg)
• 2 cloves degermed garlic, crushed and chopped
• 2 white onions, peeled and chopped
• 1 small ginger rhizome, peeled and diced
• 2 pinches green curry powder
• 2 peeled, seeded, and chunked tomatoes
• 1 glass dry white wine
• 2 glasses chicken broth
• 1 tablespoon olive oil
• 1 teaspoon nuoc-mâm
• 2 teaspoons coarse Guérande salt
• 2 pinches Espelette pepper
• 2 tablespoons finely chopped chives

As a seasoned home chef with years blending French techniques and Asian flavors, this lamb shoulder confit delivers melt-in-your-mouth tenderness infused with aromatic ginger and green curry.

1. Trim the lamb shoulder and score one side deeply with a knife. Place in a baking dish.
2. Preheat oven to 200°C.
3. Scatter garlic, onions, ginger, curry powder, tomatoes, and olive oil around the meat. Drizzle with nuoc-mâm.
4. Pour over white wine, season generously with coarse salt, and sprinkle with Espelette pepper and chives.
5. Bake for 25 minutes.
6. Add chicken broth, reduce oven to 150°C, and cook for about 2 hours, basting regularly. Add more broth if it dries out.
7. Remove from oven—the meat should be confit-style, nearly falling off the bone. Shred or portion, then arrange on a hot platter with the cooked vegetables and pan sauce.

Perfect served with potato gratin: Gratin Dauphinois recipe.