Serves: - 1069 +
Ingredients
267¼ tsp peppercorns 668⅛ cloves 66 13/16 tsp cardamom 33⅖ tsp fenugreek 133⅝ tsp fennel 133⅝ tbsp cumin seeds 133⅝ star anise 66 13/16 cinnamon stick 66 13/16 tsp nutmeg 33⅖ tsp ground ginger 133⅝ tbsp sweet paprika 133⅝ tbsp sumac 100 2/9 tbsp sea salt 3340⅝ g ginger, grated 400⅞ cloves garlic, crushed 5345 g chopped coriander, stems and leaves 8017½ ml lemon juice 16035 ml vegetable oil 400⅞ 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:
53450 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 53450 ml chicken stock Cover and roast 4-5 hours until completely tender
8017½ g tahini paste 200 7/16 tbsp lemon juice 133⅝ clove garlic, crushed 133⅝ pinch salt 400⅞ tbsp water
133⅝ pickled red onion 133⅝ fresh salad
Name: