Step 1

For braised lamb shoulder, preheat oven to 160C. Place stock, yellow bean paste, shaoxing, soy sauce, kecap manis, cumin, chilli powder, five spice, sugar and rosemary in a saucepan over medium-high heat and bring to a simmer. Place lamb in a deep roasting pan or casserole that holds it snugly, pour on stock mixture, cover tightly with foil and braise in oven until very tender (3-3¼ hours). Increase oven to 200C, remove foil and roast, basting twice until browned and glazed (15-20 minutes). Remove lamb from liquid and set aside to rest. Skim fat from the surface of the braising liquid, then simmer 200ml of the liquid in a large frying pan over high heat until reduced by half (2½ -3 minutes). Freeze remaining for another use.

Step 2

Meanwhile, heat sunflower oil in a small frying pan over medium heat. Add rosemary and fry, stirring, until almost crisp (20-30 seconds). Transfer with a slotted spoon to paper towels to drain. Reduce heat to low, add garlic to pan and stir until it starts to turn golden (1-1½ minutes). Drain on paper towels.

Step 3

Scatter lamb with fried rosemary and garlic, chilli and coriander, season to taste and serve with reduced sauce.