Curly Fries, Pan-Fried Lamb Shoulder with Sauteed Brussels Sprouts might seems like a complicated recipe to achieve, however, it’s much easier than you think. Entire preparation time is around 30 to 40 minutes depending on your pace in the kitchen, but hey, this is not a race! Take your time and you may follow step-by-step to prepare this for your loved ones.
First off, you can start by cleaning lamb shoulder. Wash off the excess blood and cut off any overflowing fats, however, don’t cut out all the fats, as that’s going to make your lamb shoulder taste even better.
Then add in olive or vegetable oil (I prefer canola oil), minced / chopped garlic, soy sauce, cayenne, grounded roasted chilli flakes, tumeric and paprika. Mix it well using your hand and place it in the fridge for 15mins.
You may then cook the lamb shoulder on a hot frying pan, 5 to 7 minutes on each side depending on how crispy you want it to be, at the last 3 minutes, put thyme, garlic and butter. Once it’s done, let it rest for at least 5 minutes before serving.
For Brussels Sprout preparation, this is going to be a bit tedious, but it will worth it, I promise. Peel off the outer layer of the Brussels sprout. Then with the bottom side facing upwards, slice each Brussel Sprout in halves. Once you’re done, wash and soak it in the water for 10 minutes.
Drain off the water when you’re ready to cook. Before we put in any ingredients, have most of your Brussels Sprout flat side sit on top of the pan and toast it for a lil while, so that you’ll have the charred golden mark.
Then add in garlic, soy sauce and butter. Sauteed till done in about 5 minutes and you’re ready to serve.
Curly Fries, depending on how much time you have, you may opt for the manual method, however, I bought the curly fries from supermarket and it’s ready to be fry.
A little tip is that, fry the curly fries for 3 minutes in the first round, take it out and let it rest for 2 to 3 minutes. then double fry it for another 5 minutes, and your curly fries will be extra crunchy!
Spice it up with some reasonable amount of salt and smoked paprika powder for the extra kick!
Now, enjoy this special home cooked dinner with your loved ones. For extra tip, pair it with a bottle of red wine with this recipe, Curly Fries, Pan-Fried Lamb Shoulder with Sauteed Brussels Sprouts and you’re good to go!
- 500g of Lamb Shoulder
- 300g of Brussels Sprout
- 500g of Curly Fries (Ready-made)
- Soy Sauce
- Smoked Paprika Powder
- Cayenne Powder
- Grounded Roasted Chilli Flakes
- Clean the lamb shoulder.
- Marinade the lamb shoulder with olive oil, garlic, tumeric, paprika, cayenne, grounded roasted chilli flakes.
- Place the marinated lamb shoulder in the fridge for 15 minutes.
- Bring the frying pan to high heat and cook each side of the lamb shoulder for about 5 minutes.
- Then place in garlic, thyme and butter and cook for another 3 minutes.
- Rest the meat for at least 5 minutes before serving.
- Peel off the outer layer of the Brussels Sprout then cut it in halves.
- Wash and soak in water.
- Drain off the water and have the pan ready in medium heat.
- Place in the Brussels Sprout on the flat side, so that you'll get the nice golden charred mark.
- Then add in garlic, butter and soy sauce and sauteed for 5 minutes.
- Fry the Curly Fries for 3 minutes and then bring it up and drain off the oil.
- Rest for 5 minutes and fry the Curly Fries for the second time for another 5 minutes.
- Drain the oil and spice the Curly Fries with salt and smoked paprika powder.