Serves: - 18 +
Ingredients
4½ tsp peppercorns 11¼ cloves 1⅛ tsp cardamom 9/16 tsp fenugreek 2¼ tsp fennel 2¼ tbsp cumin seeds 2¼ star anise 1⅛ cinnamon stick 1⅛ tsp nutmeg 9/16 tsp ground ginger 2¼ tbsp sweet paprika 2¼ tbsp sumac 1 11/16 tbsp sea salt 56¼ g ginger, grated 6¾ cloves garlic, crushed 90 g chopped coriander, stems and leaves 135 ml lemon juice 270 ml vegetable oil 6¾ 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:
900 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 900 ml chicken stock Cover and roast 4-5 hours until completely tender
135 g tahini paste 3⅜ tbsp lemon juice 2¼ clove garlic, crushed 2¼ pinch salt 6¾ tbsp water
2¼ pickled red onion 2¼ fresh salad
Name: