Serves: - 1105 +
Ingredients
276¼ tsp peppercorns 690⅝ cloves 69 1/16 tsp cardamom 34 8/15 tsp fenugreek 138⅛ tsp fennel 138⅛ tbsp cumin seeds 138⅛ star anise 69 1/16 cinnamon stick 69 1/16 tsp nutmeg 34 8/15 tsp ground ginger 138⅛ tbsp sweet paprika 138⅛ tbsp sumac 103⅗ tbsp sea salt 3453⅛ g ginger, grated 414⅜ cloves garlic, crushed 5525 g chopped coriander, stems and leaves 8287½ ml lemon juice 16575 ml vegetable oil 414⅜ 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:
55250 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 55250 ml chicken stock Cover and roast 4-5 hours until completely tender
8287½ g tahini paste 207 3/16 tbsp lemon juice 138⅛ clove garlic, crushed 138⅛ pinch salt 414⅜ tbsp water
138⅛ pickled red onion 138⅛ fresh salad
Name: