Serves: - 19 +
Ingredients
4¾ tsp peppercorns 11⅞ cloves 1 3/16 tsp cardamom ⅗ tsp fenugreek 2⅜ tsp fennel 2⅜ tbsp cumin seeds 2⅜ star anise 1 3/16 cinnamon stick 1 3/16 tsp nutmeg ⅗ tsp ground ginger 2⅜ tbsp sweet paprika 2⅜ tbsp sumac 1 7/9 tbsp sea salt 59⅜ g ginger, grated 7⅛ cloves garlic, crushed 95 g chopped coriander, stems and leaves 142½ ml lemon juice 285 ml vegetable oil 7⅛ 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:
950 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 950 ml chicken stock Cover and roast 4-5 hours until completely tender
142½ g tahini paste 3 9/16 tbsp lemon juice 2⅜ clove garlic, crushed 2⅜ pinch salt 7⅛ tbsp water
2⅜ pickled red onion 2⅜ fresh salad
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