Serves: - 1041 +
Ingredients
260¼ tsp peppercorns 650⅝ cloves 65 1/16 tsp cardamom 32 8/15 tsp fenugreek 130⅛ tsp fennel 130⅛ tbsp cumin seeds 130⅛ star anise 65 1/16 cinnamon stick 65 1/16 tsp nutmeg 32 8/15 tsp ground ginger 130⅛ tbsp sweet paprika 130⅛ tbsp sumac 97⅗ tbsp sea salt 3253⅛ g ginger, grated 390⅜ cloves garlic, crushed 5205 g chopped coriander, stems and leaves 7807½ ml lemon juice 15615 ml vegetable oil 390⅜ 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:
52050 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 52050 ml chicken stock Cover and roast 4-5 hours until completely tender
7807½ g tahini paste 195 3/16 tbsp lemon juice 130⅛ clove garlic, crushed 130⅛ pinch salt 390⅜ tbsp water
130⅛ pickled red onion 130⅛ fresh salad
Name: