Serves: - 11 +
Ingredients
2¾ tsp peppercorns 6⅞ cloves 11/16 tsp cardamom ⅓ tsp fenugreek 1⅜ tsp fennel 1⅜ tbsp cumin seeds 1⅜ star anise 11/16 cinnamon stick 11/16 tsp nutmeg ⅓ tsp ground ginger 1⅜ tbsp sweet paprika 1⅜ tbsp sumac 1 tbsp sea salt 34⅜ g ginger, grated 4⅛ cloves garlic, crushed 55 g chopped coriander, stems and leaves 82½ ml lemon juice 165 ml vegetable oil 4⅛ 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:
550 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 550 ml chicken stock Cover and roast 4-5 hours until completely tender
82½ g tahini paste 2 1/16 tbsp lemon juice 1⅜ clove garlic, crushed 1⅜ pinch salt 4⅛ tbsp water
1⅜ pickled red onion 1⅜ fresh salad
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