Serves: - 29 +
Ingredients
7¼ tsp peppercorns 18⅛ cloves 1 13/16 tsp cardamom 10/11 tsp fenugreek 3⅝ tsp fennel 3⅝ tbsp cumin seeds 3⅝ star anise 1 13/16 cinnamon stick 1 13/16 tsp nutmeg 10/11 tsp ground ginger 3⅝ tbsp sweet paprika 3⅝ tbsp sumac 2 5/7 tbsp sea salt 90⅝ g ginger, grated 10⅞ cloves garlic, crushed 145 g chopped coriander, stems and leaves 217½ ml lemon juice 435 ml vegetable oil 10⅞ 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:
1450 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 1450 ml chicken stock Cover and roast 4-5 hours until completely tender
217½ g tahini paste 5 7/16 tbsp lemon juice 3⅝ clove garlic, crushed 3⅝ pinch salt 10⅞ tbsp water
3⅝ pickled red onion 3⅝ fresh salad
Name: