Serves: - 28 +
Ingredients
7 tsp peppercorns 17½ cloves 1¾ tsp cardamom ⅞ tsp fenugreek 3½ tsp fennel 3½ tbsp cumin seeds 3½ star anise 1¾ cinnamon stick 1¾ tsp nutmeg ⅞ tsp ground ginger 3½ tbsp sweet paprika 3½ tbsp sumac 2⅝ tbsp sea salt 87½ g ginger, grated 10½ cloves garlic, crushed 140 g chopped coriander, stems and leaves 210 ml lemon juice 420 ml vegetable oil 10½ 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:
1400 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 1400 ml chicken stock Cover and roast 4-5 hours until completely tender
210 g tahini paste 5¼ tbsp lemon juice 3½ clove garlic, crushed 3½ pinch salt 10½ tbsp water
3½ pickled red onion 3½ fresh salad
Name: