Serves: - 9 +
Ingredients
2¼ tsp peppercorns 5⅝ cloves 9/16 tsp cardamom 2/7 tsp fenugreek 1⅛ tsp fennel 1⅛ tbsp cumin seeds 1⅛ star anise 9/16 cinnamon stick 9/16 tsp nutmeg 2/7 tsp ground ginger 1⅛ tbsp sweet paprika 1⅛ tbsp sumac 11/13 tbsp sea salt 28⅛ g ginger, grated 3⅜ cloves garlic, crushed 45 g chopped coriander, stems and leaves 67½ ml lemon juice 135 ml vegetable oil 3⅜ 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:
450 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 450 ml chicken stock Cover and roast 4-5 hours until completely tender
67½ g tahini paste 1 11/16 tbsp lemon juice 1⅛ clove garlic, crushed 1⅛ pinch salt 3⅜ tbsp water
1⅛ pickled red onion 1⅛ fresh salad
Name: