Serves: - 17 +
Ingredients
4¼ tsp peppercorns 10⅝ cloves 1 1/16 tsp cardamom 8/15 tsp fenugreek 2⅛ tsp fennel 2⅛ tbsp cumin seeds 2⅛ star anise 1 1/16 cinnamon stick 1 1/16 tsp nutmeg 8/15 tsp ground ginger 2⅛ tbsp sweet paprika 2⅛ tbsp sumac 1⅗ tbsp sea salt 53⅛ g ginger, grated 6⅜ cloves garlic, crushed 85 g chopped coriander, stems and leaves 127½ ml lemon juice 255 ml vegetable oil 6⅜ 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:
850 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 850 ml chicken stock Cover and roast 4-5 hours until completely tender
127½ g tahini paste 3 3/16 tbsp lemon juice 2⅛ clove garlic, crushed 2⅛ pinch salt 6⅜ tbsp water
2⅛ pickled red onion 2⅛ fresh salad
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