Lamb Shawarma Serving Size - 7 Prepared By - Sally & Steve Recipe Rating
			2 tsp black peppercorns 5 whole cloves 1/2 tsp cardamom pods 1/4 tsp fenugreek seeds 1 tsp fennel seeds 1 tbsp cumin seeds 1 star anise 1/2 cinnamon stick 1/2 whole nutmeg, grated 1/4 tsp ground ginger 1 tbsp sweet paprika 1 tbsp suma 2 1/2 tsp MaIdon sea salt 3 cloves garlic, crushed 2/3 cup chopped cilantro, stems and leaves 1/4 cup freshly squeezed lemon juice 1/2 cup peanut oil 1 bone-in leg of lamb, 5 1/2 - 6 1/2 lb 1 cup boiling water
			Put the first 8 ingredients in a cast-iron pan and dry-roast over medium-high heat for a minute or two, until the spices begin to pop and release their aromas. Take care not to burn them. Add the nutmeg, ginger, and paprika, toss for a few more seconds, just to heat them, then transfer to a spice grinder. Process the spices to a uniform powder. Transfer to a medium bowl and stir in all the remaining ingredients, except the lamb. Use a small, sharp knife to score the leg oflamb in a few places, making slits 2/3 inch deep through the fat and meat to allow the marinade to seep in. Place in a large roasting pan and rub the marinade all over the lamb; use your hands to massage the meat well. Cover the pan with aluminum foil and leave aside for at least a couple of hours or, preferably, chill overnight. Preheat the oven to 325°F Put the lamb in the oven with its fatty side facing up and roast for a total of about 4 1/2 hours, until the meat is completely tender. After 30 minutes of roasting, add the boiling water to the pan and use this liquid to baste the meat every hour or so. Add more water, as needed, making sure there is always about 1/4 inch in the bottom of the pan. For the last 3 hours, cover the lamb with foil to prevent the spices from burning. Once done, remove the lamb from the oven and leave to rest for 10 minutes before carving and serving.