Serves: - 16 +
Ingredients
4 tsp peppercorns 10 cloves 1 tsp cardamom ½ tsp fenugreek 2 tsp fennel 2 tbsp cumin seeds 2 star anise 1 cinnamon stick 1 tsp nutmeg ½ tsp ground ginger 2 tbsp sweet paprika 2 tbsp sumac 1½ tbsp sea salt 50 g ginger, grated 6 cloves garlic, crushed 80 g chopped coriander, stems and leaves 120 ml lemon juice 240 ml vegetable oil 6 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:
800 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 800 ml chicken stock Cover and roast 4-5 hours until completely tender
120 g tahini paste 3 tbsp lemon juice 2 clove garlic, crushed 2 pinch salt 6 tbsp water
2 pickled red onion 2 fresh salad
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