Serves: - 27 +
Ingredients
6¾ tsp peppercorns 16⅞ cloves 1 11/16 tsp cardamom 11/13 tsp fenugreek 3⅜ tsp fennel 3⅜ tbsp cumin seeds 3⅜ star anise 1 11/16 cinnamon stick 1 11/16 tsp nutmeg 11/13 tsp ground ginger 3⅜ tbsp sweet paprika 3⅜ tbsp sumac 2 8/15 tbsp sea salt 84⅜ g ginger, grated 10⅛ cloves garlic, crushed 135 g chopped coriander, stems and leaves 202½ ml lemon juice 405 ml vegetable oil 10⅛ 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:
1350 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 1350 ml chicken stock Cover and roast 4-5 hours until completely tender
202½ g tahini paste 5 1/16 tbsp lemon juice 3⅜ clove garlic, crushed 3⅜ pinch salt 10⅛ tbsp water
3⅜ pickled red onion 3⅜ fresh salad
Name: