Serves: - 1027 +
Ingredients
256¾ tsp peppercorns 641⅞ cloves 64 3/16 tsp cardamom 32 1/11 tsp fenugreek 128⅜ tsp fennel 128⅜ tbsp cumin seeds 128⅜ star anise 64 3/16 cinnamon stick 64 3/16 tsp nutmeg 32 1/11 tsp ground ginger 128⅜ tbsp sweet paprika 128⅜ tbsp sumac 96 2/7 tbsp sea salt 3209⅜ g ginger, grated 385⅛ cloves garlic, crushed 5135 g chopped coriander, stems and leaves 7702½ ml lemon juice 15405 ml vegetable oil 385⅛ 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:
51350 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 51350 ml chicken stock Cover and roast 4-5 hours until completely tender
7702½ g tahini paste 192 9/16 tbsp lemon juice 128⅜ clove garlic, crushed 128⅜ pinch salt 385⅛ tbsp water
128⅜ pickled red onion 128⅜ fresh salad
Name: