Serves: - 23 +
Ingredients
5¾ tsp peppercorns 14⅜ cloves 1 7/16 tsp cardamom 5/7 tsp fenugreek 2⅞ tsp fennel 2⅞ tbsp cumin seeds 2⅞ star anise 1 7/16 cinnamon stick 1 7/16 tsp nutmeg 5/7 tsp ground ginger 2⅞ tbsp sweet paprika 2⅞ tbsp sumac 2 2/13 tbsp sea salt 71⅞ g ginger, grated 8⅝ cloves garlic, crushed 115 g chopped coriander, stems and leaves 172½ ml lemon juice 345 ml vegetable oil 8⅝ 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:
1150 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 1150 ml chicken stock Cover and roast 4-5 hours until completely tender
172½ g tahini paste 4 5/16 tbsp lemon juice 2⅞ clove garlic, crushed 2⅞ pinch salt 8⅝ tbsp water
2⅞ pickled red onion 2⅞ fresh salad
Name: