Serves: - 5 +
Ingredients
1¼ tsp peppercorns 3⅛ cloves 5/16 tsp cardamom 2/13 tsp fenugreek ⅝ tsp fennel ⅝ tbsp cumin seeds ⅝ star anise 5/16 cinnamon stick 5/16 tsp nutmeg 2/13 tsp ground ginger ⅝ tbsp sweet paprika ⅝ tbsp sumac 7/15 tbsp sea salt 15⅝ g ginger, grated 1⅞ cloves garlic, crushed 25 g chopped coriander, stems and leaves 37½ ml lemon juice 75 ml vegetable oil 1⅞ 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:
250 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 250 ml chicken stock Cover and roast 4-5 hours until completely tender
37½ g tahini paste 15/16 tbsp lemon juice ⅝ clove garlic, crushed ⅝ pinch salt 1⅞ tbsp water
⅝ pickled red onion ⅝ fresh salad
Name: