Serves: - 4 +
Ingredients
1 tsp peppercorns 2½ cloves ¼ tsp cardamom ⅛ tsp fenugreek ½ tsp fennel ½ tbsp cumin seeds ½ star anise ¼ cinnamon stick ¼ tsp nutmeg ⅛ tsp ground ginger ½ tbsp sweet paprika ½ tbsp sumac ⅜ tbsp sea salt 12½ g ginger, grated 1½ cloves garlic, crushed 20 g chopped coriander, stems and leaves 30 ml lemon juice 60 ml vegetable oil 1½ 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:
200 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 200 ml chicken stock Cover and roast 4-5 hours until completely tender
30 g tahini paste ¾ tbsp lemon juice ½ clove garlic, crushed ½ pinch salt 1½ tbsp water
½ pickled red onion ½ fresh salad
Name: