Serves: - 1067 +
Ingredients
266¾ tsp peppercorns 666⅞ cloves 66 11/16 tsp cardamom 33⅓ tsp fenugreek 133⅜ tsp fennel 133⅜ tbsp cumin seeds 133⅜ star anise 66 11/16 cinnamon stick 66 11/16 tsp nutmeg 33⅓ tsp ground ginger 133⅜ tbsp sweet paprika 133⅜ tbsp sumac 100 tbsp sea salt 3334⅜ g ginger, grated 400⅛ cloves garlic, crushed 5335 g chopped coriander, stems and leaves 8002½ ml lemon juice 16005 ml vegetable oil 400⅛ 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:
53350 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 53350 ml chicken stock Cover and roast 4-5 hours until completely tender
8002½ g tahini paste 200 1/16 tbsp lemon juice 133⅜ clove garlic, crushed 133⅜ pinch salt 400⅛ tbsp water
133⅜ pickled red onion 133⅜ fresh salad
Name: