Serves: - 25 +
Ingredients
6¼ tsp peppercorns 15⅝ cloves 1 9/16 tsp cardamom 7/9 tsp fenugreek 3⅛ tsp fennel 3⅛ tbsp cumin seeds 3⅛ star anise 1 9/16 cinnamon stick 1 9/16 tsp nutmeg 7/9 tsp ground ginger 3⅛ tbsp sweet paprika 3⅛ tbsp sumac 2⅓ tbsp sea salt 78⅛ g ginger, grated 9⅜ cloves garlic, crushed 125 g chopped coriander, stems and leaves 187½ ml lemon juice 375 ml vegetable oil 9⅜ 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:
1250 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 1250 ml chicken stock Cover and roast 4-5 hours until completely tender
187½ g tahini paste 4 11/16 tbsp lemon juice 3⅛ clove garlic, crushed 3⅛ pinch salt 9⅜ tbsp water
3⅛ pickled red onion 3⅛ fresh salad
Name: