Serves: - 7 +
Ingredients
1¾ tsp peppercorns 4⅜ cloves 7/16 tsp cardamom 2/9 tsp fenugreek ⅞ tsp fennel ⅞ tbsp cumin seeds ⅞ star anise 7/16 cinnamon stick 7/16 tsp nutmeg 2/9 tsp ground ginger ⅞ tbsp sweet paprika ⅞ tbsp sumac ⅔ tbsp sea salt 21⅞ g ginger, grated 2⅝ cloves garlic, crushed 35 g chopped coriander, stems and leaves 52½ ml lemon juice 105 ml vegetable oil 2⅝ 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:
350 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 350 ml chicken stock Cover and roast 4-5 hours until completely tender
52½ g tahini paste 1 5/16 tbsp lemon juice ⅞ clove garlic, crushed ⅞ pinch salt 2⅝ tbsp water
⅞ pickled red onion ⅞ fresh salad
Name: