Serves: - 20 +
Ingredients
5 tsp peppercorns 12½ cloves 1¼ tsp cardamom ⅝ tsp fenugreek 2½ tsp fennel 2½ tbsp cumin seeds 2½ star anise 1¼ cinnamon stick 1¼ tsp nutmeg ⅝ tsp ground ginger 2½ tbsp sweet paprika 2½ tbsp sumac 1⅞ tbsp sea salt 62½ g ginger, grated 7½ cloves garlic, crushed 100 g chopped coriander, stems and leaves 150 ml lemon juice 300 ml vegetable oil 7½ 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:
1000 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 1000 ml chicken stock Cover and roast 4-5 hours until completely tender
150 g tahini paste 3¾ tbsp lemon juice 2½ clove garlic, crushed 2½ pinch salt 7½ tbsp water
2½ pickled red onion 2½ fresh salad
Name: