Serves: - 34 +
Ingredients
8½ tsp peppercorns 21¼ cloves 2⅛ tsp cardamom 1 1/16 tsp fenugreek 4¼ tsp fennel 4¼ tbsp cumin seeds 4¼ star anise 2⅛ cinnamon stick 2⅛ tsp nutmeg 1 1/16 tsp ground ginger 4¼ tbsp sweet paprika 4¼ tbsp sumac 3 3/16 tbsp sea salt 106¼ g ginger, grated 12¾ cloves garlic, crushed 170 g chopped coriander, stems and leaves 255 ml lemon juice 510 ml vegetable oil 12¾ 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:
1700 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 1700 ml chicken stock Cover and roast 4-5 hours until completely tender
255 g tahini paste 6⅜ tbsp lemon juice 4¼ clove garlic, crushed 4¼ pinch salt 12¾ tbsp water
4¼ pickled red onion 4¼ fresh salad
Name: