Serves: - 22 +
Ingredients
5½ tsp peppercorns 13¾ cloves 1⅜ tsp cardamom 11/16 tsp fenugreek 2¾ tsp fennel 2¾ tbsp cumin seeds 2¾ star anise 1⅜ cinnamon stick 1⅜ tsp nutmeg 11/16 tsp ground ginger 2¾ tbsp sweet paprika 2¾ tbsp sumac 2 1/16 tbsp sea salt 68¾ g ginger, grated 8¼ cloves garlic, crushed 110 g chopped coriander, stems and leaves 165 ml lemon juice 330 ml vegetable oil 8¼ 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:
1100 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 1100 ml chicken stock Cover and roast 4-5 hours until completely tender
165 g tahini paste 4⅛ tbsp lemon juice 2¾ clove garlic, crushed 2¾ pinch salt 8¼ tbsp water
2¾ pickled red onion 2¾ fresh salad
Name: