Serves: - 30 +
Ingredients
7½ tsp peppercorns 18¾ cloves 1⅞ tsp cardamom 15/16 tsp fenugreek 3¾ tsp fennel 3¾ tbsp cumin seeds 3¾ star anise 1⅞ cinnamon stick 1⅞ tsp nutmeg 15/16 tsp ground ginger 3¾ tbsp sweet paprika 3¾ tbsp sumac 2 13/16 tbsp sea salt 93¾ g ginger, grated 11¼ cloves garlic, crushed 150 g chopped coriander, stems and leaves 225 ml lemon juice 450 ml vegetable oil 11¼ 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:
1500 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 1500 ml chicken stock Cover and roast 4-5 hours until completely tender
225 g tahini paste 5⅝ tbsp lemon juice 3¾ clove garlic, crushed 3¾ pinch salt 11¼ tbsp water
3¾ pickled red onion 3¾ fresh salad
Name: