Serves: - 1043 +
Ingredients
260¾ tsp peppercorns 651⅞ cloves 65 3/16 tsp cardamom 32⅗ tsp fenugreek 130⅜ tsp fennel 130⅜ tbsp cumin seeds 130⅜ star anise 65 3/16 cinnamon stick 65 3/16 tsp nutmeg 32⅗ tsp ground ginger 130⅜ tbsp sweet paprika 130⅜ tbsp sumac 97 7/9 tbsp sea salt 3259⅜ g ginger, grated 391⅛ cloves garlic, crushed 5215 g chopped coriander, stems and leaves 7822½ ml lemon juice 15645 ml vegetable oil 391⅛ 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:
52150 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 52150 ml chicken stock Cover and roast 4-5 hours until completely tender
7822½ g tahini paste 195 9/16 tbsp lemon juice 130⅜ clove garlic, crushed 130⅜ pinch salt 391⅛ tbsp water
130⅜ pickled red onion 130⅜ fresh salad
Name: