Serves: - 1099 +
Ingredients
274¾ tsp peppercorns 686⅞ cloves 68 11/16 tsp cardamom 34⅓ tsp fenugreek 137⅜ tsp fennel 137⅜ tbsp cumin seeds 137⅜ star anise 68 11/16 cinnamon stick 68 11/16 tsp nutmeg 34⅓ tsp ground ginger 137⅜ tbsp sweet paprika 137⅜ tbsp sumac 103 tbsp sea salt 3434⅜ g ginger, grated 412⅛ cloves garlic, crushed 5495 g chopped coriander, stems and leaves 8242½ ml lemon juice 16485 ml vegetable oil 412⅛ 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:
54950 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 54950 ml chicken stock Cover and roast 4-5 hours until completely tender
8242½ g tahini paste 206 1/16 tbsp lemon juice 137⅜ clove garlic, crushed 137⅜ pinch salt 412⅛ tbsp water
137⅜ pickled red onion 137⅜ fresh salad
Name: