Serves: - 6 +
Ingredients
1½ tsp peppercorns 3¾ cloves ⅜ tsp cardamom 3/16 tsp fenugreek ¾ tsp fennel ¾ tbsp cumin seeds ¾ star anise ⅜ cinnamon stick ⅜ tsp nutmeg 3/16 tsp ground ginger ¾ tbsp sweet paprika ¾ tbsp sumac 9/16 tbsp sea salt 18¾ g ginger, grated 2¼ cloves garlic, crushed 30 g chopped coriander, stems and leaves 45 ml lemon juice 90 ml vegetable oil 2¼ 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:
300 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 300 ml chicken stock Cover and roast 4-5 hours until completely tender
45 g tahini paste 1⅛ tbsp lemon juice ¾ clove garlic, crushed ¾ pinch salt 2¼ tbsp water
¾ pickled red onion ¾ fresh salad
Name: