Serves: - 43 +
Ingredients
10¾ tsp peppercorns 26⅞ cloves 2 11/16 tsp cardamom 1⅓ tsp fenugreek 5⅜ tsp fennel 5⅜ tbsp cumin seeds 5⅜ star anise 2 11/16 cinnamon stick 2 11/16 tsp nutmeg 1⅓ tsp ground ginger 5⅜ tbsp sweet paprika 5⅜ tbsp sumac 4 tbsp sea salt 134⅜ g ginger, grated 16⅛ cloves garlic, crushed 215 g chopped coriander, stems and leaves 322½ ml lemon juice 645 ml vegetable oil 16⅛ 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:
2150 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 2150 ml chicken stock Cover and roast 4-5 hours until completely tender
322½ g tahini paste 8 1/16 tbsp lemon juice 5⅜ clove garlic, crushed 5⅜ pinch salt 16⅛ tbsp water
5⅜ pickled red onion 5⅜ fresh salad
Name: