Serves: - 1051 +
Ingredients
262¾ tsp peppercorns 656⅞ cloves 65 11/16 tsp cardamom 32 11/13 tsp fenugreek 131⅜ tsp fennel 131⅜ tbsp cumin seeds 131⅜ star anise 65 11/16 cinnamon stick 65 11/16 tsp nutmeg 32 11/13 tsp ground ginger 131⅜ tbsp sweet paprika 131⅜ tbsp sumac 98 8/15 tbsp sea salt 3284⅜ g ginger, grated 394⅛ cloves garlic, crushed 5255 g chopped coriander, stems and leaves 7882½ ml lemon juice 15765 ml vegetable oil 394⅛ 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:
52550 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 52550 ml chicken stock Cover and roast 4-5 hours until completely tender
7882½ g tahini paste 197 1/16 tbsp lemon juice 131⅜ clove garlic, crushed 131⅜ pinch salt 394⅛ tbsp water
131⅜ pickled red onion 131⅜ fresh salad
Name: