Serves: - 10 +
Ingredients
2½ tsp peppercorns 6¼ cloves ⅝ tsp cardamom 5/16 tsp fenugreek 1¼ tsp fennel 1¼ tbsp cumin seeds 1¼ star anise ⅝ cinnamon stick ⅝ tsp nutmeg 5/16 tsp ground ginger 1¼ tbsp sweet paprika 1¼ tbsp sumac 15/16 tbsp sea salt 31¼ g ginger, grated 3¾ cloves garlic, crushed 50 g chopped coriander, stems and leaves 75 ml lemon juice 150 ml vegetable oil 3¾ kg lamb shoulder
Method
Toast and grind any whole spices Blend everything Slice grooves into lamb Rub marinade generously into lamb shoulder
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
500 ml chicken stock
Preheat oven to 140 fan In large roasting tin or Dutch oven place marinated lamb on small riser grating Roast 30 minutes Add 500 ml chicken stock Cover and roast 4-5 hours until completely tender
75 g tahini paste 1⅞ tbsp lemon juice 1¼ clove garlic, crushed 1¼ pinch salt 3¾ tbsp water
1¼ pickled red onion 1¼ fresh salad
Name: