Serves: - 1007 +
Ingredients
251¾ tsp peppercorns 629⅜ cloves 62 15/16 tsp cardamom 31 7/15 tsp fenugreek 125⅞ tsp fennel 125⅞ tbsp cumin seeds 125⅞ star anise 62 15/16 cinnamon stick 62 15/16 tsp nutmeg 31 7/15 tsp ground ginger 125⅞ tbsp sweet paprika 125⅞ tbsp sumac 94⅖ tbsp sea salt 3146⅞ g ginger, grated 377⅝ cloves garlic, crushed 5035 g chopped coriander, stems and leaves 7552½ ml lemon juice 15105 ml vegetable oil 377⅝ 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:
50350 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 50350 ml chicken stock Cover and roast 4-5 hours until completely tender
7552½ g tahini paste 188 13/16 tbsp lemon juice 125⅞ clove garlic, crushed 125⅞ pinch salt 377⅝ tbsp water
125⅞ pickled red onion 125⅞ fresh salad
Name: