Serves: - 1107 +
Ingredients
276¾ tsp peppercorns 691⅞ cloves 69 3/16 tsp cardamom 34⅗ tsp fenugreek 138⅜ tsp fennel 138⅜ tbsp cumin seeds 138⅜ star anise 69 3/16 cinnamon stick 69 3/16 tsp nutmeg 34⅗ tsp ground ginger 138⅜ tbsp sweet paprika 138⅜ tbsp sumac 103 7/9 tbsp sea salt 3459⅜ g ginger, grated 415⅛ cloves garlic, crushed 5535 g chopped coriander, stems and leaves 8302½ ml lemon juice 16605 ml vegetable oil 415⅛ 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:
55350 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 55350 ml chicken stock Cover and roast 4-5 hours until completely tender
8302½ g tahini paste 207 9/16 tbsp lemon juice 138⅜ clove garlic, crushed 138⅜ pinch salt 415⅛ tbsp water
138⅜ pickled red onion 138⅜ fresh salad
Name: