Serves: - 8 +
Ingredients
2 tsp peppercorns 5 cloves ½ tsp cardamom ¼ tsp fenugreek 1 tsp fennel 1 tbsp cumin seeds 1 star anise ½ cinnamon stick ½ tsp nutmeg ¼ tsp ground ginger 1 tbsp sweet paprika 1 tbsp sumac ¾ tbsp sea salt 25 g ginger, grated 3 cloves garlic, crushed 40 g chopped coriander, stems and leaves 60 ml lemon juice 120 ml vegetable oil 3 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:
400 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 400 ml chicken stock Cover and roast 4-5 hours until completely tender
60 g tahini paste 1½ tbsp lemon juice 1 clove garlic, crushed 1 pinch salt 3 tbsp water
1 pickled red onion 1 fresh salad
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