Serves: - 31 +
Ingredients
7¾ tsp peppercorns 19⅜ cloves 1 15/16 tsp cardamom 1 tsp fenugreek 3⅞ tsp fennel 3⅞ tbsp cumin seeds 3⅞ star anise 1 15/16 cinnamon stick 1 15/16 tsp nutmeg 1 tsp ground ginger 3⅞ tbsp sweet paprika 3⅞ tbsp sumac 2 10/11 tbsp sea salt 96⅞ g ginger, grated 11⅝ cloves garlic, crushed 155 g chopped coriander, stems and leaves 232½ ml lemon juice 465 ml vegetable oil 11⅝ 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:
1550 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 1550 ml chicken stock Cover and roast 4-5 hours until completely tender
232½ g tahini paste 5 13/16 tbsp lemon juice 3⅞ clove garlic, crushed 3⅞ pinch salt 11⅝ tbsp water
3⅞ pickled red onion 3⅞ fresh salad
Name: