Serves: - 13 +
Ingredients
3¼ tsp peppercorns 8⅛ cloves 13/16 tsp cardamom ⅖ tsp fenugreek 1⅝ tsp fennel 1⅝ tbsp cumin seeds 1⅝ star anise 13/16 cinnamon stick 13/16 tsp nutmeg ⅖ tsp ground ginger 1⅝ tbsp sweet paprika 1⅝ tbsp sumac 1 2/9 tbsp sea salt 40⅝ g ginger, grated 4⅞ cloves garlic, crushed 65 g chopped coriander, stems and leaves 97½ ml lemon juice 195 ml vegetable oil 4⅞ 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:
650 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 650 ml chicken stock Cover and roast 4-5 hours until completely tender
97½ g tahini paste 2 7/16 tbsp lemon juice 1⅝ clove garlic, crushed 1⅝ pinch salt 4⅞ tbsp water
1⅝ pickled red onion 1⅝ fresh salad
Name: