Spiced Lamb Terrine | culture: the word on cheese

Ingredients

• 1 ½ teaspoons peppercorns
• 2 teaspoons cumin seeds
• 2 allspice berries
• 2 dried bay leaves
• 2 pounds boneless lean lamb shank (cut into 1-inch cubes)
• 1 pound pork back fat (cut into 1-inche cubes)
• 2 tablespoons plus 1 teaspoon fine sea salt
• ½ teaspoon curing salt (available at specialty and some hardware stores)
• 2 tablespoons crushed (dried Aleppo pepper)
• 1 tablespoon finely chopped garlic
• 1 tablespoon peppercorns
• 1 tablespoon yellow mustard seeds
• 3 allspice berries
• 2 bay leaves
• 1 cup fine sea salt
• ½ cup sugar
• 4 quarts boiling water
• 6 lamb tongues or 4 pork tongues
• 8 cups lamb or other meat broth
• 1 cup dry white wine
• 3 cloves garlic (smashed)
• 1 star anise (toasted)
• 2 dried cayenne chilies
• 1 piece orange peel (about 2 by 1 inch)
• 1 tablespoon fine sea salt
• ¼ cup strained tongue poaching liquid
• ½ cup heavy cream
• ¼ cup fresh bread crumbs
• Reserved diced tongues
• 2 tablespoons coriander seeds (toasted)
• 2 tablespoons finely chopped fresh Italian parsley
• 2 tablespoons finely chopped fresh oregano
• 1 tablespoon crushed (dried Aleppo pepper)