Serves: - 1075 +
Ingredients
268¾ tsp peppercorns 671⅞ cloves 67 3/16 tsp cardamom 33⅗ tsp fenugreek 134⅜ tsp fennel 134⅜ tbsp cumin seeds 134⅜ star anise 67 3/16 cinnamon stick 67 3/16 tsp nutmeg 33⅗ tsp ground ginger 134⅜ tbsp sweet paprika 134⅜ tbsp sumac 100 7/9 tbsp sea salt 3359⅜ g ginger, grated 403⅛ cloves garlic, crushed 5375 g chopped coriander, stems and leaves 8062½ ml lemon juice 16125 ml vegetable oil 403⅛ 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:
53750 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 53750 ml chicken stock Cover and roast 4-5 hours until completely tender
8062½ g tahini paste 201 9/16 tbsp lemon juice 134⅜ clove garlic, crushed 134⅜ pinch salt 403⅛ tbsp water
134⅜ pickled red onion 134⅜ fresh salad
Name: