Serves: - 1003 +
Ingredients
250¾ tsp peppercorns 626⅞ cloves 62 11/16 tsp cardamom 31⅓ tsp fenugreek 125⅜ tsp fennel 125⅜ tbsp cumin seeds 125⅜ star anise 62 11/16 cinnamon stick 62 11/16 tsp nutmeg 31⅓ tsp ground ginger 125⅜ tbsp sweet paprika 125⅜ tbsp sumac 94 tbsp sea salt 3134⅜ g ginger, grated 376⅛ cloves garlic, crushed 5015 g chopped coriander, stems and leaves 7522½ ml lemon juice 15045 ml vegetable oil 376⅛ 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:
50150 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 50150 ml chicken stock Cover and roast 4-5 hours until completely tender
7522½ g tahini paste 188 1/16 tbsp lemon juice 125⅜ clove garlic, crushed 125⅜ pinch salt 376⅛ tbsp water
125⅜ pickled red onion 125⅜ fresh salad
Name: