Serves: - 15 +
Ingredients
3¾ tsp peppercorns 9⅜ cloves 15/16 tsp cardamom 7/15 tsp fenugreek 1⅞ tsp fennel 1⅞ tbsp cumin seeds 1⅞ star anise 15/16 cinnamon stick 15/16 tsp nutmeg 7/15 tsp ground ginger 1⅞ tbsp sweet paprika 1⅞ tbsp sumac 1⅖ tbsp sea salt 46⅞ g ginger, grated 5⅝ cloves garlic, crushed 75 g chopped coriander, stems and leaves 112½ ml lemon juice 225 ml vegetable oil 5⅝ 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:
750 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 750 ml chicken stock Cover and roast 4-5 hours until completely tender
112½ g tahini paste 2 13/16 tbsp lemon juice 1⅞ clove garlic, crushed 1⅞ pinch salt 5⅝ tbsp water
1⅞ pickled red onion 1⅞ fresh salad
Name: