Serves: - 12 +
Ingredients
3 tsp peppercorns 7½ cloves ¾ tsp cardamom ⅜ tsp fenugreek 1½ tsp fennel 1½ tbsp cumin seeds 1½ star anise ¾ cinnamon stick ¾ tsp nutmeg ⅜ tsp ground ginger 1½ tbsp sweet paprika 1½ tbsp sumac 1⅛ tbsp sea salt 37½ g ginger, grated 4½ cloves garlic, crushed 60 g chopped coriander, stems and leaves 90 ml lemon juice 180 ml vegetable oil 4½ 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:
600 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 600 ml chicken stock Cover and roast 4-5 hours until completely tender
90 g tahini paste 2¼ tbsp lemon juice 1½ clove garlic, crushed 1½ pinch salt 4½ tbsp water
1½ pickled red onion 1½ fresh salad
Name: