Serves: - 1089 +
Ingredients
272¼ tsp peppercorns 680⅝ cloves 68 1/16 tsp cardamom 34 tsp fenugreek 136⅛ tsp fennel 136⅛ tbsp cumin seeds 136⅛ star anise 68 1/16 cinnamon stick 68 1/16 tsp nutmeg 34 tsp ground ginger 136⅛ tbsp sweet paprika 136⅛ tbsp sumac 102 1/11 tbsp sea salt 3403⅛ g ginger, grated 408⅜ cloves garlic, crushed 5445 g chopped coriander, stems and leaves 8167½ ml lemon juice 16335 ml vegetable oil 408⅜ 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:
54450 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 54450 ml chicken stock Cover and roast 4-5 hours until completely tender
8167½ g tahini paste 204 3/16 tbsp lemon juice 136⅛ clove garlic, crushed 136⅛ pinch salt 408⅜ tbsp water
136⅛ pickled red onion 136⅛ fresh salad
Name: