Serves: - 21 +
Ingredients
5¼ tsp peppercorns 13⅛ cloves 1 5/16 tsp cardamom ⅔ tsp fenugreek 2⅝ tsp fennel 2⅝ tbsp cumin seeds 2⅝ star anise 1 5/16 cinnamon stick 1 5/16 tsp nutmeg ⅔ tsp ground ginger 2⅝ tbsp sweet paprika 2⅝ tbsp sumac 2 tbsp sea salt 65⅝ g ginger, grated 7⅞ cloves garlic, crushed 105 g chopped coriander, stems and leaves 157½ ml lemon juice 315 ml vegetable oil 7⅞ 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:
1050 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 1050 ml chicken stock Cover and roast 4-5 hours until completely tender
157½ g tahini paste 3 15/16 tbsp lemon juice 2⅝ clove garlic, crushed 2⅝ pinch salt 7⅞ tbsp water
2⅝ pickled red onion 2⅝ fresh salad
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