Serves: - 33 +
Ingredients
8¼ tsp peppercorns 20⅝ cloves 2 1/16 tsp cardamom 1 tsp fenugreek 4⅛ tsp fennel 4⅛ tbsp cumin seeds 4⅛ star anise 2 1/16 cinnamon stick 2 1/16 tsp nutmeg 1 tsp ground ginger 4⅛ tbsp sweet paprika 4⅛ tbsp sumac 3 1/11 tbsp sea salt 103⅛ g ginger, grated 12⅜ cloves garlic, crushed 165 g chopped coriander, stems and leaves 247½ ml lemon juice 495 ml vegetable oil 12⅜ 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:
1650 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 1650 ml chicken stock Cover and roast 4-5 hours until completely tender
247½ g tahini paste 6 3/16 tbsp lemon juice 4⅛ clove garlic, crushed 4⅛ pinch salt 12⅜ tbsp water
4⅛ pickled red onion 4⅛ fresh salad
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