Serves: - 14 +
Ingredients
3½ tsp peppercorns 8¾ cloves ⅞ tsp cardamom 7/16 tsp fenugreek 1¾ tsp fennel 1¾ tbsp cumin seeds 1¾ star anise ⅞ cinnamon stick ⅞ tsp nutmeg 7/16 tsp ground ginger 1¾ tbsp sweet paprika 1¾ tbsp sumac 1 5/16 tbsp sea salt 43¾ g ginger, grated 5¼ cloves garlic, crushed 70 g chopped coriander, stems and leaves 105 ml lemon juice 210 ml vegetable oil 5¼ 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:
700 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 700 ml chicken stock Cover and roast 4-5 hours until completely tender
105 g tahini paste 2⅝ tbsp lemon juice 1¾ clove garlic, crushed 1¾ pinch salt 5¼ tbsp water
1¾ pickled red onion 1¾ fresh salad
Name: