Serves: - 26 +
Ingredients
6½ tsp peppercorns 16¼ cloves 1⅝ tsp cardamom 13/16 tsp fenugreek 3¼ tsp fennel 3¼ tbsp cumin seeds 3¼ star anise 1⅝ cinnamon stick 1⅝ tsp nutmeg 13/16 tsp ground ginger 3¼ tbsp sweet paprika 3¼ tbsp sumac 2 7/16 tbsp sea salt 81¼ g ginger, grated 9¾ cloves garlic, crushed 130 g chopped coriander, stems and leaves 195 ml lemon juice 390 ml vegetable oil 9¾ 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:
1300 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 1300 ml chicken stock Cover and roast 4-5 hours until completely tender
195 g tahini paste 4⅞ tbsp lemon juice 3¼ clove garlic, crushed 3¼ pinch salt 9¾ tbsp water
3¼ pickled red onion 3¼ fresh salad
Name: