Serves: - 24 +
Ingredients
6 tsp peppercorns 15 cloves 1½ tsp cardamom ¾ tsp fenugreek 3 tsp fennel 3 tbsp cumin seeds 3 star anise 1½ cinnamon stick 1½ tsp nutmeg ¾ tsp ground ginger 3 tbsp sweet paprika 3 tbsp sumac 2¼ tbsp sea salt 75 g ginger, grated 9 cloves garlic, crushed 120 g chopped coriander, stems and leaves 180 ml lemon juice 360 ml vegetable oil 9 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:
1200 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 1200 ml chicken stock Cover and roast 4-5 hours until completely tender
180 g tahini paste 4½ tbsp lemon juice 3 clove garlic, crushed 3 pinch salt 9 tbsp water
3 pickled red onion 3 fresh salad
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