Serves: - 1005 +
Ingredients
251¼ tsp peppercorns 628⅛ cloves 62 13/16 tsp cardamom 31⅖ tsp fenugreek 125⅝ tsp fennel 125⅝ tbsp cumin seeds 125⅝ star anise 62 13/16 cinnamon stick 62 13/16 tsp nutmeg 31⅖ tsp ground ginger 125⅝ tbsp sweet paprika 125⅝ tbsp sumac 94 2/9 tbsp sea salt 3140⅝ g ginger, grated 376⅞ cloves garlic, crushed 5025 g chopped coriander, stems and leaves 7537½ ml lemon juice 15075 ml vegetable oil 376⅞ 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:
50250 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 50250 ml chicken stock Cover and roast 4-5 hours until completely tender
7537½ g tahini paste 188 7/16 tbsp lemon juice 125⅝ clove garlic, crushed 125⅝ pinch salt 376⅞ tbsp water
125⅝ pickled red onion 125⅝ fresh salad
Name: