Serves: - 1057 +
Ingredients
264¼ tsp peppercorns 660⅝ cloves 66 1/16 tsp cardamom 33 tsp fenugreek 132⅛ tsp fennel 132⅛ tbsp cumin seeds 132⅛ star anise 66 1/16 cinnamon stick 66 1/16 tsp nutmeg 33 tsp ground ginger 132⅛ tbsp sweet paprika 132⅛ tbsp sumac 99 1/11 tbsp sea salt 3303⅛ g ginger, grated 396⅜ cloves garlic, crushed 5285 g chopped coriander, stems and leaves 7927½ ml lemon juice 15855 ml vegetable oil 396⅜ 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:
52850 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 52850 ml chicken stock Cover and roast 4-5 hours until completely tender
7927½ g tahini paste 198 3/16 tbsp lemon juice 132⅛ clove garlic, crushed 132⅛ pinch salt 396⅜ tbsp water
132⅛ pickled red onion 132⅛ fresh salad
Name: