Serves: - 1101 +
Ingredients
275¼ tsp peppercorns 688⅛ cloves 68 13/16 tsp cardamom 34⅖ tsp fenugreek 137⅝ tsp fennel 137⅝ tbsp cumin seeds 137⅝ star anise 68 13/16 cinnamon stick 68 13/16 tsp nutmeg 34⅖ tsp ground ginger 137⅝ tbsp sweet paprika 137⅝ tbsp sumac 103 2/9 tbsp sea salt 3440⅝ g ginger, grated 412⅞ cloves garlic, crushed 5505 g chopped coriander, stems and leaves 8257½ ml lemon juice 16515 ml vegetable oil 412⅞ 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:
55050 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 55050 ml chicken stock Cover and roast 4-5 hours until completely tender
8257½ g tahini paste 206 7/16 tbsp lemon juice 137⅝ clove garlic, crushed 137⅝ pinch salt 412⅞ tbsp water
137⅝ pickled red onion 137⅝ fresh salad
Name: