Serves: - 1011 +
Ingredients
252¾ tsp peppercorns 631⅞ cloves 63 3/16 tsp cardamom 31⅗ tsp fenugreek 126⅜ tsp fennel 126⅜ tbsp cumin seeds 126⅜ star anise 63 3/16 cinnamon stick 63 3/16 tsp nutmeg 31⅗ tsp ground ginger 126⅜ tbsp sweet paprika 126⅜ tbsp sumac 94 7/9 tbsp sea salt 3159⅜ g ginger, grated 379⅛ cloves garlic, crushed 5055 g chopped coriander, stems and leaves 7582½ ml lemon juice 15165 ml vegetable oil 379⅛ 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:
50550 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 50550 ml chicken stock Cover and roast 4-5 hours until completely tender
7582½ g tahini paste 189 9/16 tbsp lemon juice 126⅜ clove garlic, crushed 126⅜ pinch salt 379⅛ tbsp water
126⅜ pickled red onion 126⅜ fresh salad
Name: