Serves: - 3 +
Ingredients
¾ tsp peppercorns 1⅞ cloves 3/16 tsp cardamom 1/11 tsp fenugreek ⅜ tsp fennel ⅜ tbsp cumin seeds ⅜ star anise 3/16 cinnamon stick 3/16 tsp nutmeg 1/11 tsp ground ginger ⅜ tbsp sweet paprika ⅜ tbsp sumac 2/7 tbsp sea salt 9⅜ g ginger, grated 1⅛ cloves garlic, crushed 15 g chopped coriander, stems and leaves 22½ ml lemon juice 45 ml vegetable oil 1⅛ 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:
150 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 150 ml chicken stock Cover and roast 4-5 hours until completely tender
22½ g tahini paste 9/16 tbsp lemon juice ⅜ clove garlic, crushed ⅜ pinch salt 1⅛ tbsp water
⅜ pickled red onion ⅜ fresh salad
Name: