Serves: - 1091 +
Ingredients
272¾ tsp peppercorns 681⅞ cloves 68 3/16 tsp cardamom 34 1/11 tsp fenugreek 136⅜ tsp fennel 136⅜ tbsp cumin seeds 136⅜ star anise 68 3/16 cinnamon stick 68 3/16 tsp nutmeg 34 1/11 tsp ground ginger 136⅜ tbsp sweet paprika 136⅜ tbsp sumac 102 2/7 tbsp sea salt 3409⅜ g ginger, grated 409⅛ cloves garlic, crushed 5455 g chopped coriander, stems and leaves 8182½ ml lemon juice 16365 ml vegetable oil 409⅛ 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:
54550 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 54550 ml chicken stock Cover and roast 4-5 hours until completely tender
8182½ g tahini paste 204 9/16 tbsp lemon juice 136⅜ clove garlic, crushed 136⅜ pinch salt 409⅛ tbsp water
136⅜ pickled red onion 136⅜ fresh salad
Name: